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Hedgerow Cookbook

29 28 Pour a pint of boiling water onto at least 6 or 7 sprigs of herbs or flowers tie them in a bunch for easy removal. Cover and leave for 5 minutes. Remove leaves and flowers. Add honey, sugar or lemon juice. Can be served chilled with ice and slices of lemon. Experiment Bring a pint of water to the boil in a pan. Add 7 sprigs of mint, cover and simmer for 5 minutes. Strain into a jug. Stir in 5 teaspoons of sugar. Sweet and delicious. In a large bowl put ten elderflower heads, 1 lbs of sugar, 2 chopped lemons and 1 oz of tartaric acid. Pour on 4 pints of boiling water. Stir well. Cover with a tea towel and leave for 24 hours, stirring occasionally. Strain through muslin and then bottle. Can be used straight away or kept for a few weeks or longer if the bottles are sterilised and corked. Dilute with water. Using the basic batter recipe on page 16 dip summer flowers into the batter and then drop into hot oil. Deep fry until golden just a couple of minutes. Drain onto kitchen towel and serve with sugar and cream. Try elderflower heads, nasturtium, wild rose petals, pansies and red clover heads. Fry 2 chopped onions and some sliced garlic in olive oil. Remove from heat and add a tin of chopped tomatoes, 2 tablespoons or more of chopped herbs, 2 tablespoons of soya sauce, a small tub or packet of cream or soya cream and some black pepper. Cook for 5 minutes. Good with fish and pasta dishes. 1 2
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