Elderflowers

Elderflowers are now in season and UKTV's chef Sophie Grigson has an easy method to make a delicious cordial to enjoy in the sunshine.

1. Shake 20 elderflower heads to expel any lingering insects, and then place in a large bowl.

2. Put the sugar into a pan with 1.2l of water and bring up to the boil, stirring until the sugar has completely dissolved.

3. While 1.8kg sugar syrup is heating, pare the zest of the two lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.

4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.

To serve elderflower cordial: Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top.

Rhubarb

Rhubarb is a summer favourite and is the perfect crumble ingredient. Anthony Worral Thompson has a quick cook version for busy chefs

1. Preheat a large saucepan.

2. Preheat the oven to a hot heat.

3. Place five stalks of chopped rhubarb, two tablespoons of wine and 75g of caster sugar in the saucepan. Cook for five minutes.

4. While the rhubarb is stewing, prepare the crumble topping in a large bowl. Rub 100g of butter with 175g of plain flour until it resembles breadcrumbs. Add 100g of brown sugar and 25g of raisins and stir.

5. Pour the rhubarb into an ovenproof dish. Place the crumble topping on top. Finish in the oven 5-10 minutes, longer if you have the time.