18 Apr 2013

Celebrate the elderflower season with Belvoir Fruit Farms and win a prize worth £1200

Celebrate the elderflower season with Belvoir Fruit Farms and win a prize worth £1200

Summer is the time for dining al fresco, frolicking by the beach and dozing in the warm glow of the sun but it also marks the start of the six week elderflower season when the cream coloured frothy hedgerow blooms are harvested and made into a quintessentially British drink.

This year, Belvoir Fruit Farms, the original elderflower cordial producer, is inviting you to herald the arrival of this historic British plant by inventing a delicious elderflower cordial based recipe for your chance to win a Kenwood Titanium Major mixer, a selection of Belvoir Fruit Farms cordials and pressés plus £250 of cookware vouchers with a total prize value of £1200.

From elderflower cream topped cupcakes to baked chicken in an elderflower glaze, the delicate floral flavour of elderflower lends itself to a myriad of delightful dishes. Your challenge is to come up with your own sweet or savoury recipe using Belvoir Fruit Farms’ Elderflower Cordial as an ingredient and impress cookery writer Sophie Conran who will be judging the competition. Sophie commented: “Elderflower cordial is one of my favourite summer drinks which I enjoy with water for a refreshing long drink or as a mixer when making cocktails. What a lot of people don’t realise is that as well as being a lovely drink it is also a great ingredient for cooking and is extremely versatile which is why I’ve teamed up with Belvoir Fruit Farms to get the nation experimenting with elderflower cordial.”

To enter the competition simply upload your recipe to www.belvoirfruitfarms.co.uk/sophieconran (coming soon). Entries are open from now until 19 July.

Belvoir Fruit Farms has been producing Elderflower Cordial on the family run farm based in the beautiful Vale of Belvoir since the 80s. The recipe has been passed down from Mother to son and Belvoir became the first commercial Elderflower Cordial producer in 1985. Since then, they have continued infusing, pressing and cooking fresh flowers, fruits and spices and blending with local spring water to create a range of delicious drinks. All of the varieties are made from the finest, freshest ingredients with no additives.
If you fancy winning a Kenwood Titanium Major but need a bit of recipe inspiration why not visit www.belvoirfruitfarms.co.uk/recipes or try Sophie Conran’s recipe for Elderflower Syllabub with Shortbread Hearts. Sophie explained: “Syllabub is a delightful concoction of cream and sweet wine. It was first enjoyed by the Tudor elite at their grand banquets. Because of the enormous amount of man-hours it took to whisk into light pillows and the use of sweet wine it was out of the reach of any but the most privileged. It is also said that Mary Queen of Scots had a hand in refining the shortbread recipe into the dainty dish we know today.”

Sophie Conran’s Elderflower Syllabub with Shortbread Hearts
Elderflower Syllabub
Serves 6
The zest of a lemon
4tbsp sweet sherry
2 tbsp Belvoir Fruit Farms’ Elderflower Cordial
Juice of 1 lemon
A heaped tbsp caster sugar
300ml double cream

Mix the zest, sherry, cordial, lemon juice and sugar together in a bowl. Mix well and pour in the cream. Using a hand-held whisk, whisk into soft peaks. Spoon into a serving dish or individual glasses and chill for an hour. Serve with shortbread.

Makes about 40
225g plain flour
75g corn flour
200g butter, straight from the fridge, cut into cubes
100g caster sugar
½ tsp vanilla extract
A pinch of salt
Extra sugar and flour for dusting

Preheat oven to 180C.
Cover a large baking sheet with baking parchment, cut to size. I use a little butter rubbed on to the sheet to get the parchment to stay in place.
Sift the flours together and put into a food processor with the butter, sugar, vanilla and salt. Blitz until it is well mixed and it looks like breadcrumbs or begins to clump. Turn out onto the work surface and work into a ball. Divide into 4 and dust the work surface with a little flour. Roll out each piece of dough to a thickness of a £ coin or a little thinner. Cut with a heart-shaped cookie cutter if you have one or an upturned glass and place on the baking sheet. Place on the middle rung of the oven and bake for 10 minutes. Leave in the tin to cool and dust with caster sugar.

The Belvoir Fruit Farms range comprises 16 cordial varieties, 15 pressés, 2 fruit punches and 4 still drinks including organic and non organic. They are available from leading supermarkets, delicatessens, food halls, farm shops or via the website www.belvoirfruitfarms.co.uk. Prices start from £3.00 upwards on cordials, £2.15 upwards on 75cl pressés, £1.75 upwards on 25cl pressés and £1.65 upwards for Belvoir Stills.
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