Elderflower Recipes

as they explore the true significance of their new and uneasy feelings for each other. And then there is the mysterious Madame Dalleray, the older woman who comes into Philippe’s life…

The themes are beautifully developed and described in elegant language (translated, of course, from the French). It is a short novel, but one that repays slow reading and rereading.

Any number of French Impressionist paintings would complement Ripening Seed. I have chosen The Beach at Trouville by Monet, if for no other reason than that it is in the National Gallery in London. French Impressionist paintings are such an established part of Western history of art that it is worth remembering how extraordinarily revolutionary they were in late 19th century Paris. The way the Impressionists used paint to create light and colour- and a new way of seeing things – shocked the artistic establishment. They would often paint in the open air, itself a revolutionary technique for its time. In this painting there are even some grains of sand mixed into the paint, presumably blown up onto the canvas while Monet was creating his masterpiece.

Just as Ripening Seed captures the essence of summer on the beach, so does this painting. It was painted in 1870, some 50 years before Ripening Seed was published, but it captures a similar atmosphere. Are these figures Philippe and Vinca’s mothers, perhaps speculating on the future of their two children? Tim Pattinson

There are still elderflowers to be found in hedges; they can be picked and put in the freezer for making at a later date. Elderflower Cordial 20 heads elderflowers 1.2 litres water 1.3 kg granulated sugar 1 sliced lemon 75 g citric acid – obtainable from chemists, health food shops etc

Method:

Bring water to the boil and add sugar and lemon. Remove from heat when sugar has dissolved.

Add flower heads and citric acid, bring to the boil again.

Stand aside and leave to steep until cool. Strain and bottle into clean airtight bottles which have been sterilised.

Dilute to taste and serve chilled.

This keeps for 3 months. Elderflower Champagne 2 tbs white wine vinegar 700 gms granulated sugar 4.5 litres water 7 lemons Method: Put vinegar, sugar and water into a sterilised bucket with 4 large elderflower heads. Squeeze and quarter the lemons and add to mixture. Stand for 24 hours, then strain and bottle into clean glass bottles. Ready for drinking in a few days but the longer it is left, the more alcoholic it becomes!