A spring in our step!

February seems to be running away from us this year and before we know it March will be here, the days will be longer and hopefully brighter!

Reasons we love this season!

  • ‘Spring fever’ – an increase in energy, motivation and vitality for life!
  • Asparagus season is just around the corner. It takes three years to grow asparagus from seed to harvest which is one of the reasons the spears are so highly prized.
  • Spring lamb – the quintessential meat of the season.
  • Delicious leafy herbs and baby greens begin to sprout.
  • Public holidays – lazy, sunny mornings reading the papers and enjoying brunch with the family.
  • Spring weddings – a classic time of year to tie-the-knot – beautiful spring flowers, bright colours and local, seasonal produce. With the weather cooler than in the height of summer, everyone stays comfortable during the day!
  • Farmers’ Markets – highlighting the best of the season and perhaps even the best of the year.
This season is also a great time of year to kick those bad habits and spring clean your diet.  Whether you have given up something for Lent or are embarking on a no sugar, gluten or dairy diet for health reasons, the range of ‘free-from’ foods and recipes has exploded over the last couple of years.
The number of people who identify as having a food allergy or a food intolerance (which as we know, is not the same thing) has increased dramatically in the last twenty or so years. There are lots of theories as to why this might be – a rise in the use of antibiotics, the use of pesticides in farming, the growth of heavily processed foods or increase in the amount of sugar in the diet to name a few. Certainly people are, on the whole, more nutritionally aware and many have discovered that their health has been improved by excluding or limiting certain foods/ingredients in their diet.

Last year, we expanded our range of ‘free-from’ food. We are always happy to discuss specific dietary requirements and provide alternative menu options to cater for our clients and their guests.

Below are a few ingredients which we’ve been experimenting with in the ffO kitchen – sometimes using them as substitutes or alternatives although, of course, they are all great ingredients in their own right!

  • Goat, sheep or buffalo milk – some people find their tolerance to these milks is better than to cow and there are other products such as cream, butter, yoghurt and cheese to consider which are much more readily available these days.
  • Quinoa – now available as ‘rolled quinoa’, it can be used to make gluten-free porridge or in place of oats in other recipes and is high in protein and rich in minerals.
  • Honey – long been used as an alternative to refined sugar, it also contains numerous nutrients and is heralded as having several health benefits including antibacterial properties. Honey works well in some baking, helping keeping cakes moist.
  • Coconut oil – an excellent alternative to butter (you can buy a refined version if you don’t want the taste of coconut and although it is more refined/processed than virgin coconut oil, it still retains many of the health benefits).
  • Stevia – a natural sweetener made from the Stevia plant from South America.
  • Chia seeds – containing protein, antioxidants, fibre, Omega-3 fatty acids and other important nutrients. Also a useful thickener in desserts and in vegan baking in place of egg.
  • Vegetable ‘pastas’ or ‘noodles’ – many kitchens now contain a spiralizer. A great way to reduce your carbohydrate intake or replace wheat-based products. Use a food processor to turn raw cauliflower into a really good ‘cous cous’ – no need to cook.
  • Alternative ‘flours’ – buckwheat (not a wheat at all but a seed), rice flour, coconut and chestnut flour which are both grain free  –  the latter is especially good for cakes but it does go stale quite quickly so buy in small quantities and teff, a very small grain for a type of grass providing large amounts of iron, calcium and potassium.

Finally, a recipe for spring morning coffee breaks! This delicious lemon and pistachio cake is dairy and gluten free.

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Forage a feast!

It’s been a very busy and eventful summer for us both in and out of the kitchen. We were honoured to be part of several fabulous garden parties and some simply stunning weddings this year which were, for the most part, celebrated in glorious sunshine.

However, autumn is now upon us. With hazy mornings and distinctly chilly evenings, the ‘season of mists and mellow fruitfulness’ has well and truly arrived. It has become extremely trendy to get out and about to take advantage of this fruitfulness; foraging along hedgerows, in meadows, woodland and parks. Foraging is not, of course, a new phenomenon; we’ve been gathering wild food as long as we’ve been eating and it wasn’t that long ago that it was part of day-to-day life in this country. There is food to be foraged all through the year but at this time, nature’s harvest does seem particularly plentiful.

Fruit and berries, leaves, nuts, fungi, are all available for the picking during autumn. Many have medicinal properties and were traditionally sought out as ‘food supplements’ and preserved in order to improve a limited diet during the winter months. Rose hips, for example, are known for their high vitamin C content and were commercially gathered during the Second World War as citrus fruit was hard to come by.

Food in the hedgerows

Rose hips…

...and blackberries

…and blackberries

Foraging for mushrooms has become so popular in recent years that there are fears that it might lead to varieties being wiped out in places like the New Forest and Epping Forest so the message is to forage responsibly and sustainably. Pick only what you are going to use; remember animals and birds often rely on these foods for their survival. Be absolutely clear about what you are picking; carefully identify and double check, particularly when it comes to mushrooms and if in doubt, leave well alone! There are several deadly mushrooms in this country and several others that will make you very ill.

Wild mushrooms

Wild mushrooms

Below, we’ve listed some of the top foods to forage at this time of year with suggestions of how they can be used. There are countless other examples of wild food available for the taking but thinking gastronomically, it is worth remembering that the only reasons for using an ingredient is because it enhances your dish and tastes good. Just because it’s foraged doesn’t necessarily mean it should be served up for dinner!

Top foods to forage at this time of year:

  • Crab apples – high in pectin so ideal for jam or jelly and particularly useful paired with low pectin fruit/berries. Use as you would apple and purée, juice or stew the fruit, remembering they are usually very tart and you will probably need to add more sugar or honey. Make chutney ready for Christmas or try poaching the apples (with their stems still attached) in sweet wine and spices to serve with a creamy cheese as a first course.

  • Rowan berries – traditionally used with crab apples to make a jelly (it is low in pectin so crab apples are a good partner) but also used as a sauce for game (they have a slight bitter taste which works well with rich meats) or in a fruit or tea loaf. Like other berries, rowan berries are apparently sweeter when gathered after a sharp frost.

  • Rose hips – Traditionally cooked with sugar and strained through a muslin to make syrup, cordial or jelly, rose hips are very high in vitamin C and A. Rose hip syrup is delicious poured over pancakes and ice cream or pour a little into a glass of chilled Prosecco. Also try making rose hip vinegar.

  • Blackberries – one of the best known wild hedgerow food. Bramble jelly is a firm favourite at FFO for an autumn cream tea and who doesn’t like a blackberry and apple crumble or pie? Blackberries are also delicious pickled and served with cheese or try making a sweet, rich liqueur to enjoy at Christmas, if you can wait that long!

  • Sloes – another hedgerow favourite and packed into bottles of gin by enthusiasts all over the country! Also try making sloe and apple jelly.

    Sloe Gin

    Sloe Gin

  • Damsons/Bullaces – both types of plum make very good jams, fruit cheeses and tarts or make a sweet damson vodka liqueur as an alternative to sloe gin.

  • Elderberries – elderberry vinegar or wine are popular uses for these black, jewel-like berries. Elderberry jelly is an excellent accompaniment to venison. Remember elderberries must be cooked before they are eaten as they are poisonous raw.

  • Wild Garlic – can be harvested throughout the year. Use the leaves in a stir-fry or salad or to add flavour to winter soups or stews.

  • Mushrooms – September and October are key months for picking mushrooms. Always cut mushrooms at the base rather than pulling them out of the ground, this way the mycelium won’t be damaged and the mushroom will be able to regenerate.

  • Seaweeds – use to accompany fish dishes, in stir-fries or in risottos. Don’t take the whole plant when harvesting, leave something to grow back!

  • Nuts – a rich source of protein and energy. Delicious roasted, use as the base for a vegetarian bake or tossed into a stir-fry. Soak, pulse with a little water and press through a muslin to make a dairy-free ‘milk’ or extract the oil to use for frying and dressings. In particular, look out for sweet chestnuts, cobnuts and beechnuts.

Happy picking!

The Wedding Caterer

Choose a caterer for your wedding

Outside BarFollowing the flurry of wedding fayres over the last couple of months with couples looking at the countless options for their special day, we’ve been musing about just how little attention is paid to the catering for the meal, despite it being a significant part of most wedding receptions.

Marquee WeddingBrowsing through the pages of the numerous wedding brochures, magazines and websites, there are articles devoted to bridal gowns, flowers, wedding cakes, table decorations, favours and invitations but surprisingly very little on choosing a caterer for your wedding day. There are some obvious reasons for this; many couples concentrate first on choosing their perfect wedding venue and although a menu offered by the venue might be a contributing factor in their choice, more often than not the setting itself is the deciding factor and what is chosen to eat is dictated by the venue.

Strawberry Shortbread HeartFor some couples, (though not usually those we meet!) the food is simply not that important. Many bride and grooms say that they were too excited or too nervous (especially if they have to think about making a speech directly after the meal) to register what they were eating or even eat anything at all! However, the food served on the day will be remembered by many of the guests at your wedding, particularly those who have travelled some distances to get there and it is likely to matter to you in the long-term, as it will be one of the biggest expenses of your wedding.

Fortunately for us, most of the couples we work with at FFO are as passionate about food as we are and keen to take the time to plan a perfect menu to suit themselves and the guests at their wedding.

Why choose a caterer for your wedding? 

First Course WeddingEven if you choose to have a diy wedding, when it comes to the food, unless you are inviting a very small number of guests, you really do want someone else to take on the responsibility of looking after the catering. You and your families will want to be able to relax and enjoy the day without the worry.

If you are planning to hold your reception at a venue that will allow you to bring in an outside caterer to provide your meal then this option provides you with flexibility of menu choice. Many wedding venues offer a package which includes the meal but the food on offer is often limited. At FFO we offer suggestions for wedding menus but are delighted to talk to couples who have their own ideas for the food they would like served at their wedding.

Tips when choosing a caterer for your wedding

  • Canapes Wedding (Photo by Eddie Judd)

    Photo by Eddie Judd

    One of the best ways to ensure you find a good wedding caterer is a personal recommendation from a friend or someone you trust. Listen to people who have directly experienced the service that a caterer has provided ie. as a guest at another wedding.

  • Go for a local caterer, one that is located close to your venue. You don’t want the stress of worrying about your caterer being stuck in traffic to spoil your day!
  • Book early. Caterers tend to get booked up months or even a year in advance. Make sure you find out what the booking process is and when and how your date becomes secure.
  • Establish a good working relationship with your caterer. Go for a caterer you feel you are able to talk to; who understands your vision and shares your enthusiasm and excitement. Choose a caterer who will listen to your ideas but equally, be prepared to listen to them, their advice and experience will count in making sure your day runs smoothly.

Wedding Table SettingCaterers often work closely with other suppliers and more often than not these will be like-minded people and share a similar ethos and style.

Be upfront about your budget. Of course you want to get the most for your money but find out what is available on your budget to avoid uncomfortable haggling. A good caterer will be able to be creative and provide a menu that will suit your needs.

  • Find out if your caterer will supply the silverware, china, glassware, linen, cake stand, cake knife…etc. The hire, delivery, cleaning and return will be an additional cost to bear in mind.
  • Wedding Canapes Ask to try some sample dishes. Once you have made a booking, some caterers will offer a personal tasting experience to help you make your final menu choices. This can be very helpful in giving you an idea of the style and presentation of the food they will be serving on the day. Take into consideration seasonality when choosing your menu as this will help ensure the quality of the food being served. Ensure you check with your caterer regarding any special dietary requirements.

Wedding Bar Inside

Consider your drink options carefully. If you are providing the drink yourself, don’t forget that serving it, glass hire, cleaning etc. will need to be accounted for.

Your caterer will know how many members of staff will be needed to cater for your wedding meal but if you require staff to take on additional duties (eg. as bar staff for later in the evening) make sure you discuss this with your caterer before the day.

Let your caterer look after your guests so you can relax and enjoy your day!

Happy New Year!

We hope you had a wonderful Christmas and that 2014 has started well for you.  Last year was a very busy and exciting one for us catering for fabulous weddings, special birthday parties, family gatherings and even the launch of a brand new English wine.    

This year is already set to be just as eventful.  In the last few weeks we’ve met several of the couples who will be getting married in the coming months to discuss the food they’d like featured at their wedding.  We’re happy to say that the trend for local and seasonal seems to be continuing strongly! 

ffO Cheese Tower

We’ve been wondering what will be in style for 2014.  Last year, naked wedding cakes were all the rage with cheese towers, unusual cocktails, sweet carts and all things vintage still very popular.  Recently, we’ve seen marshmallow, in sophisticated flavours such as elderflower champagne or sloe gin, begin to be used as wedding favours.  Sequins are tipped to be a massive trend next year, on dresses, decorations, table cloths, as confetti and even on cakes.  According to Rachel Griffiths for Bridal Guide in America, films like ‘The Great Gatsby’ last year will have an impact on wedding style for 2014 with couples looking back to the elegance of the 1920s for inspiration.  She also suggests that spicy food and dishes specifically designed to be shared at each table will appear on many wedding menus in The States; will this be translated across the pond we wonder?  

Traditionally June is the most popular month to marry so in the run-up, we’ll be bringing you ideas and tips to help with preparations for the big day. 

We dream of summer…

 

It’s been a long time coming but finally we’ve had a few days when we can start to believe that midsummer’s day is just around the corner!  Perhaps we should be cautious about mentioning it in case it dives back behind the clouds again but this first glimpse of the summer sun has us dreaming of lazy days spent out in the countryside or at the coast and sees us grabbing the picnic hamper and making plans for a trip into the great outdoors.  With the start of the festival season this month and Wimbledon, Henley and Ascot among other open-air events, we’ve been thinking about our favourite picnic foods and looking at new ideas for tasty treats to take on summer outings.

Whether it’s an intimate occasion between two people, a family get-together or a larger public gathering; the picnic itself is a prominent part of a planned day out.  Long associated with the idea of a shared meal to which everyone involved contributes, picnicking has also become linked with public events such as open-air theatre performances or concerts and with seeking out beauty ‘spots’ and places with a view.  Traditionally, picnic food is cold and designed to be eaten without the need for plates and cutlery although more elaborate and complicated meals emerge from the picnic boxes, cool-bags and hampers these days. 

Click here for summer salad recipes – perfect for picnics!

Here are our top tips for the perfect picnic:

  • choose food that travels well.  It might seem obvious but there’s little point planning to take anything delicate when you’re going to have to carry it for any distance on your back in a rucksack! 
  • summery salads packed with seasonal and interesting flavours are great but try to avoid anything too soggy; choose robust ingredients that will hold their shape.
  • think about the length of time food is going to be out of the fridge and if it can’t be kept cool adequately avoid taking high-risk foods such as salads with mayonnaise dressings
  • cold meats or fish, pork pies, scotch eggs, quiches and tarts are classic but for good reason; they travel well and form a good basis to build a meal around.  Try taking wedges of frittata for the same reasons
  • utilise flasks for chilled soups or even cocktails
  • frozen bottles of water double as drinks and cold blocks
  • wedges of watermelon are refreshing additions to any picnic
  • it’s hard to beat strawberries, raspberries and cherries during the summer months 
  • chocolate doesn’t travel or keep well on hot days, take slices of cake, fruit loaf or biscuits instead
  • don’t forget to include a bottle of champagne, sparkling wine or prosecco!
  • plan carefully and if you’ve judged it correctly you won’t have too much to carry back!

Here’s hoping the sun will come out another day very soon!

An English pastime

We hope you’re managing to keep warm in this unseasonal weather!  With our new summer menus out we’ve been busy taking bookings for later in the year and trying hard to imagine guests sipping chilled drinks in the sun – not very easy at the moment!  We keep saying it but perhaps we will finally see the turning point this week…

In the meantime, take a look at our latest post about another quintessentially English pastime (besides talking about the weather!) that of taking afternoon tea.

“…there are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”

Henry James ‘The Portrait of a Lady’

Afternoon TeaSitting here this afternoon, taking a quick break from the kitchen to leaf through a new food magazine, a cup of tea in hand and the feeling that we could just do with a little something to keep us going until dinner, we started to consider  how the tradition of ‘Afternoon Tea’, delicate little sandwich fingers, slivers of cake, scones etc. washed down with tea sipped from bone china cups, first began.

It’s generally believed that the custom was started in the 1840s by Miss Anna Maria Stanhope, the 7th Duchess of Bedford and a lady-in-waiting to Queen Victoria.  It’s said that she found, during the long wait between breakfast/lunch and dinner (not usually eaten until 8 or 9pm), she felt a ‘sinking feeling’ and craved a little something to stave off the hunger pangs until the evening.  She started asking her servants to bring her pots of tea and bread and butter at about 4pm in the afternoon.  This idea developed and she was soon inviting friends to join her for tea in the afternoon.   It wasn’t long before her friends reciprocated with invitations of their own and the ‘tea’ menu became more elaborate and varied.  ‘Afternoon Tea’ was a social occasion for the upper classes (tea was itself an expensive luxury at the time) but particularly for women who were denied access to men’s membership clubs after lunch but were able to receive guests at home.   By the Edwardian period, hotels were offering an ‘Afternoon Tea’ experience often accompanied by music or light entertainment and the custom remained popular until tea rationing was introduced during the Second World War.  Although it could be said that coffee took over as the fashionable hot drink in the later twentieth century, many of us today still enjoy the occasion of a proper ‘Afternoon Tea’.  Read more about the tradition of taking tea in the afternoon here.

Did you know tea is the ‘second most consumed beverage on Earth after water’?

What do you think constitutes the perfect ‘Afternoon Tea’?  Sandwiches of thinly sliced cucumber with a grinding of black pepper, scones with jam and clotted cream, Earl Grey tea, fingers of fruit cake, muffins, crumpets, all served on tired cake stands and bone china?  Click on the link for the recipe for a great, very easy, fruity tea loaf – perfect spread with butter and enjoyed with a cup of tea in the afternoon or at any other time of the day!

Take a look at our new Afternoon Tea Menu Summer 2013 or email info@foodforoccasions.co.uk if you would like to receive our full new Summer 2013 Menus.

Spring forward!

Spring forward!

Time must surely be speeding up; it’s already March and it hardly feels like we’ve had time to adjust to the fact that it’s a new year.  What a start it’s been too; snow drifts, icy winds, lingering coughs and colds, more depressing news about the state of the economy…at least there are a few signs around that spring is just around the corner to give us a little lift! 

Thinking of springtime, new life, renewed energy (we hope!) etc. we’ve been making a few goals for the new season (much better than resolutions which often seem to be about depriving yourself of some of the few pleasures in life!).  They are all food related of course; well, what else would we be talking about?!             

  • Bake more bread – we’ve been making our own bread at home for many years now but we’re interested in trying out some of the alternatives to wheat, particularly as the number of people with intolerances seems to be on the rise.  We’ve already had good results with spelt but have yet to try khorasan wheat.  Although both are closely related to wheat and not gluten-free they are possibly more easily digested and certainly nutritious substitutes.  For gluten-free alternatives we know buckwheat flour makes good blini but it would be good to look into using it in other ways.  Amaranth and quinoa flours are also gluten-free, high-protein possibilities; does anyone have any experience of using them in baking?   
  • A proper cup of coffee in a proper coffee pot – well ok, the coffee pot’s not strictly necessary but we really think we should go to the trouble of making a cup of decent coffee if we want a drink.
    Coffee cups from Couvert, bespoke event hire in Surrey

    Coffee cups from Couvert, bespoke event hire in Surrey

     Trying different types of bean and from different countries for example or a new blend; on this note, there are 2 local roasteries we can recommend: Coffee Real and Beanberry who now roast on demand for the coffee house Pinnock’s in Ripley (the UK’s first drip coffee bar).

  • Buy fresh, buy seasonal, buy local – yes, we’ve said it before but it’s always worth reminding ourselves of it, particularly as the horse meat scandal still persists in the press.  This is in no way an excuse for false labelling but isn’t it true that you get what you pay for?  Anyone who has bought meat from an independent butcher knows this is true and is prepared to fork out a bit more to guarantee the quality of the food we eat.  Buy it local, buy it fresh and from known and trusted sources; what more is there to say?! 
  • Make more time to read and follow other people’s blogs – there are some amazing people, doing amazing things with food out there and the best part is they’re willing to share their ideas with us.  The least we can do is show some support!   
  • Spring clean the pantry – it seems a good time of year to check through our dried goods and have a bit of a clear out, particularly the spices and dried herbs.  Although they might not ‘go off’ in the way fresh produce does, their strength, taste and aroma does deteriorate over time.  We know most dried products should be kept away from heat, moisture and direct sunlight but we’ve been reading recently that chilli powder, paprika etc. are actually best kept in the fridge to maintain their colour (although this advice does seem to come from countries with considerably hotter climates than ours!).      
  • Get out and about – there’s nothing better than finding a hidden gastronomic gem.  A delicatessen, café, farmer’s market, specialist producer, ingredient etc. it’s exciting to discover something new for the first time, only trouble is they don’t stay hidden for long!     

Tell us about your goals for this spring!

 

 

 

What did you find under the tree this year?

Amongst the usual Christmas gifts of socks, gloves and scarves, there were a few culinary treats for us under the tree this year; some attractive bannetons, a sugar thermometer, personalised aprons, some foodie books, a cheese making kit, ceramic measuring spoons, an ice cream maker…  All we need now is a bit of time to play with our new toys!

We also exchanged some homemade gifts with each other (what better to give to people passionate about food?!) including clotted cream fudge, spiced biscuits, peanut brittle, salted caramel truffles, chutneys, curds, bramble gin, limoncello…

It would seem the FFO staff are as busy in their own kitchens as they are here!

A year of celebration!

As we near the end of 2012, we can celebrate what has been, despite the challenges of the financial climate, a great year for FFO. In our 25th anniversary year, we have shown that we are at the top of our game, committed to producing high quality food that is seasonal and stylish but above all full of flavour whilst providing an excellent and bespoke service for our customers.  Here’s hoping we have even more to celebrate in 2013!

We’d like to wish all our customers, suppliers and staff a very Happy New Year!

It’s THAT time of year again!

Over the last couple of months, we’ve been up to our elbows in dried fruit and nuts, spices and an excess of brandy here in the FFO Kitchen as we’ve made preparations for the festive season.  We’re now well into the swing of things; sorting Christmas orders for cakes, puddings, mince pies, meals for those moments when friends and family drop in at short notice, chutneys, pickles, gift hampers… and that’s not to mention the drinks parties, dinners, carol concerts and winter weddings we’re also catering for!  With our new menus out, this time of year is always busy for us but it hasn’t been all work and no play; we’ve also found time to taste test some great new products and ingredients ready for winter entertaining.  There was great excitement in the kitchen last week when a new range of chocolate arrived for us to test in our desserts and this week we’ve put aside an hour or so to try some different coffee and tea blends.

Brandy soaked Christmas pud

Brandy soaked Christmas pud

When it comes to our own Christmases (it still seems a long way off at the moment, many mince pies still to make!) we’re anticipating the usual arguments at home over tradition vs. ‘something different’!  Should we eat turkey or goose on Christmas Day or go for venison, beef or perhaps rabbit this year?  Will it be fish again on Christmas Eve or shall we ring the changes with an Indian or Thai meal?  We’re about half and half in our families for those who’d welcome a bit of variation and those in favour of convention, although everyone seems to agree that whatever is eaten for the main course, there must be a Christmas pudding to follow, even if the alternatives turn out to be more popular!

We’re also about half and half of those in favour of or anti brussels sprouts; there would be outrage from some if they didn’t appear at the Christmas table but for others their absence certainly wouldn’t be missed!  If you are serving them this year, there are countless ways of adding a bit of interest; in the past we’ve shredded them and served with crushed juniper berries, tossed them with broken chestnut pieces, sautéed them with cubes of pancetta, added lemon and thyme or apple and walnut oil…no doubt they’ll appear in a new guise this year!

If you are looking to keep the Christmas flavours classic this year but would like to vary things just a little bit, why not try serving mulled cider (apple or pear) or white wine?  You can use the same spices that you would for mulled red wine (try experimenting with cardamon and star anise) but honey works well instead of sugar and ginger and slices of apple (and some juice) are also good additions.

Don’t forget to look out for those ingredients in season and at their best at this time of year.  Among the highlights:

rabbit, goose, mackerel, apples, pears, celeriac, brussels sprouts, turnips, beetroot, salsify, jerusalem artichokes, leeks, chestnuts, wild mushrooms…

Cordial autumn greetings!

We’ve had a busy summer catering for barbecues, garden parties and weddings etc. and from the Jubilee in June to the Golden Glory in August; it seems there’s been plenty of reasons to celebrate this year!  Although we weren’t able to guarantee the sun (we were caught in a few downpours ourselves over the summer – usually as we were loading or unloading for an event!),  we were able to keep spirits raised by making sure the drinks stayed flowing!

For many, Pimms is the taste of summer! While we certainly mixed a few jugs this year…

…we also stirred things up a little differently!
Click here for our recipe for Limoncello and Mint Lemonade.

Some people might be ready to turn their attention to Christmas but here at ffO we aren’t quite so eager to welcome in the winter just yet (even if the temperature is plummeting and the nights drawing in!).  To remind ourselves that it is still only September, we’ve been getting out to pick the late summer/early autumn fruits around at the moment (during the odd breaks in the rain that is!).

Cordials from left to right: Plum & Cinnamon, Apple & Sloe, Rhubarb & Ginger and Blackberry.

Blackberries, raspberries, plums, damsons, pears, apples and sloes are all in season and a really quick and simple way to savour the taste is by making a fruit cordial.  Basically, cordials are flavoured sugar syrups (this is true in the UK anyway, in America the term is used to describe what we would call a liqueur – in fact both terms have the same origin; the first cordials/liqueurs were alcoholic and used purely for medicinal purposes).  Cordials are usually made with fruit but flowers, spices, herbs etc. can also be used for a twist on a basic fruit flavour; plum and cinnamon, blackcurrant and vanilla, lemon balm and mint, apple and rose, rhubarb and geranium, the flavour combinations are endless…!

Making cordials is not an exact science; quantities can be tweaked, the syrup sweetened to suit personal taste and the fruit, spices, herbs etc. blended to creat the perfect fruit cocktail!  Delicious mixed with sparkling water; they are a fantastic non-alcoholic alternative to offer guests (of course there’s also nothing stopping you from adding them to a glass of prosecco or sparkling wine!).

First, we made a sugar syrup (equal quantities of sugar and water brought to the boil and then simmered until the sugar had completely dissolved) which was then used as the base for each of our cordials.  In some cordial recipes, the fruit, water and sugar are all heated together but by making the sugar syrup separately we were able to control and fine tune the amount of sweetness for each flavour. The fruit (and other flavourings) were then gently cooked until soft and the juice dripped through a muslin cloth before being added to some of the sugar syrup (with some, more delicate, herbs/flowers etc. it is better to add them at this stage and allow their flavour to infuse the cordial rather than heat them with the fruit).  The cordials will keep well in a fridge for a couple of weeks but we find it better to freeze them in small amounts and then use as wanted (you could even freeze as ice cubes).

We’ll be looking out for rose hips to make into cordial this autumn.  Choose hips that are firm and bright in colour and ideally pick them after the first frost for the best flavour.  Or why not use elderberries for another Vitamin C rich cordial (we’re told elderberry and clove is a good combination to try…).

Finally, a quick plug for a great range of cordials available to buy if you’re not into making your own!  We tried these fruit cordials on a quick trip to Norfolk this summer.  Handmade and using only natural ingredients, the flavours in these cordials are beautifully balanced and taste clean and refreshing.  It was difficult to pick a favourite but we particularly liked the ‘Red Gooseberry and Wild Elderflower’.  We notice from their website that the cordials can be found in ‘The Larder’ in Cobham and also now in Fortnum and Mason!  http://www.norfolkcordial.com/index.html