Respect your elders

It's now late May, nearly everything is fully laden with flowers and the leaves hang heavily from the trees and bushes looking like a 1950's film star in a fur coat.And now there is also a legitimate reason to lurk in the bushes in your local park. Here inLondon the elderflower is showing off at every turn. So grab a bag and some snippers and head out foraging.It's such an exciting part of the year and I wait for a day where the sun is blasting down, (not always an option, I know) before heading out. Let the morning dry the flowers a little with its light and warmth then carefully snip from the tree. Be gentle with them, try to keep as much pollen on them as you can, fill a bag and scamper home.You can make cordial too if you like, I reckon a carrier bag full is enough for both, you don't need that many for fritters. If you want these to be vegetarian, you'll have to make sure all the bugs are out first. Tap them over a white tray or plate until you've got rid of as many as you can.You can leave the spicing out if you prefer a subtle and pure elderflower taste, they're still delicious. Either way, it a lovely way to fritter away a morning.IngredientsA bagful of elderflowers on their stalks100g plain flour1tbsp baking powder2tsp ground cardamom4 cloves, ground1tbsp ground cinnamon1tsp fennel seeds, ground1 egg185ml fizzy waterIcing sugar to dust1l rapeseed oil to fryMethodHeat the oil to 180c in a deep-fat fryer or heavy-based deep saucepan making sure it doesn't go more than halfway up. It will expand when the battered flowers go in.Whisk together the batter ingredients and let it rest for five minutes.Dip a head of elderflowers in the batter and when the oil is hot enough gently drop them in. Cook for a minute or so, turning over every now and then until light golden and crisp. Drain on some kitchen paper then lay out on a tray while you repeat and finish the rest.Leave to cool a little then dust with icing sugar to serve.This weekRead:Out of Africa by Karen Blixen. I had no idea she wrote Babette's Feast, nor did I think this book would be as charming and readable as it was. I even laughed out loud at one story such is her gentle style. I thought it would be all Meryl Streep-y gnashing of teeth and wailing about 'My Africa'. Not that I've seen the film, but that's the impression I had.Listened:A R Rahman. Lots of his excellent film music, beautiful and uplifting and at times melancholy. Although most upsetting was hearing the Pussycat Dolls appear on one trackEat:Far too many slices of very bad supermarket pizza with sweetcorn and barbecue sauce on. I know. Don't judge me, it's all there was on the shoot and I was ravenous.Saw:Brooklyn 99. As the final series draws to a close (although apparently it's been taken up by another network) I remembered so much of what I love about it. The relentless positivity and the camaraderie is a refreshing change in a hard-hitting dark cop drama. (Err? - Ed.)

Wild garlic risotto

Wild garlic is in full flower in late April and May, so now is the time to get it. Mine grows in the garden, but it’s easy to find in churchyards, woods and fields. The flowers are edible and tasty, as well as looking really pretty on the plate. Its uses range from pesto to soups and, in this recipe, risotto. I like to use Carnaroli rice for its creaminess, but feel free to use other types. You could even substitute spelt for the rice, adjusting the liquid and cooking time as required.Serves: 4Preparation time: 10 minutesCooking time: 25 minutesIngredients1l vegetable stock, preferably homemadeOlive oil2 garlic cloves, finely chopped4 small shallots, finely slicedHalf a glass of white wine, better still, vermouth (optional)A large handful of wild garlic leaves and a good sprinkle of the flowers2 tbsp butter2 tbsp grated parmesanA dash of truffle oil if you’re feeling luxuriousSalt to season Method

1. Heat the stock in a saucepan and keep it warm on the stove.
2. In a deep, heavy bottomed pan sauté the garlic and shallots in a little olive oil until soft, then add the rice and a pinch of salt. Stir well and toast the rice for a minute.
3. Add the vermouth if using and let it reduce right down. Add the stock a ladleful at a time, only adding another when the previous ladleful has been absorbed. Make sure you keep stirring the rice to release the starch for a creamy risotto.
4. Halfway through, add half of the finely sliced wild garlic leaves and stir well.
5. Finish adding the stock, then vigorously stir in the butter and Parmesan while shaking the pan.
6. Stir in the remaining leaves, cover and rest for five minutes. Check the seasoning; add the garlic flowers and serve.