Raspberry licqueur

Mojo pork skewers with Cuban coolers

Recipe & Food styling: Sara Buenfeld
Prop styling: Tony Hutchinson

Elderflower Margarita

If you've been out picking Elderflowers to make cordial over the last few weeks, here's a quick idea that'll make good use of some of your batch. It's a variation on a classic Margarita - personally, I tend to steer clear of Triple Sec that's often used too (bad experience in my youth). It matters not though - Tequila and Elderflower get on fabulously well.

50ml Tequila

15ml Elderflower cordial

Juice of two Limes

Crushed Maldon Sea Salt

Rub the rim of a glass with half a cut lime, then dip in salt. Rattle the ingredients together in a cockail shaker with a few ice cubes, then serve immediately.

Try this Elderflower cordial recipe

Membrini

There’s a surplus of membrillo in fridge. Slabs of the stuff; I could probably tile the utility room with this year’s batch alone. Perhaps I could use that spare jar of damson jam as grout? Anyway, i’m saving a good wedge for the Christmas cheeseboard, but a simple cocktail made from membrillo, clementine juice and fizz is a great seasonal twist on the classic Bellini.

PER COCKTAIL

2 sugar cube-sized chunks of membrillo

The juice of 1 clementine

Prosecco

Mash the membrillo and clementine juice together, then pour the syrup into the bottom of a champagne flute. Top up with prosecco, then "Quaff" (as they say in Farnborough's sultry nightspots).

Elderflower cordial

It’s the first port of call for many when the elderflowers emerge each year, and for good reason. I’m working on some unusual ways of using elderflower with meat at the moment (stick with me here), but for the moment here’s a recipe for the classic cordial.

For a quick and refreshing cocktail, mix 1 shot of vodka, a splash of elderflower cordial, mint leaves, sliced cucumber and ice in the bottom of high ball glass, then top up with soda water. It's a quencher.

Elderflower cordial

25 Elderflower heads

2kg Granulated sugar

3 Pints boiling water

1 Unwaxed lemon

1 Unwaxed orange

50g Citric acid

Add the sugar to large bowl/pan and pour over the boiling water. Stir to dissolve, then add the zest and juice of the lemon and orange. Give the elderflowers a little shake outside to get rid of any bugs, then stir into the sugary syrup. Cover with a cloth and leave for 24 hours. Strain through muslin and decant into sterilised bottles*.

* Make them strong bottles. One of mine exploded once; it was not in the slightest bit amusing.

Dr Who

Mini chocolate Dalek cakes

Radioactive spuds with cool avocado cream

Sonic screwdrivers

Food styling: Sarah Cook

http://doctorwho.bbcamerica.com/extras-recipes

Rose hip and blackberry fizz

I love foraging, but dare emerge from the undergrowth clutching a lumpy looking carrier bag as a young family trundle past on their Sunday cycle – parents’ eyes scan you like you're some kind of woodland dwelling deviant. One thinks of exclaiming, "It’s OK, I'm forager!" at volume, but I fear the outburst would only alarm them further, startling Father into a brier. Better take a large, suspicion quelling basket out from now on, or wear a t shirt with 'NOT A SEX PEST' in caps across the front.

For the rose hip syrup
1kg Rosehips
1kg Sugar
3ltrs Water

Chop the rose hips while you bring half of the water to the boil. Add the hips; wait until it rises to the boil again before taking off the heat and leaving to infuse for 15 minutes. Strain through muslin, squeezing as much liquid out as possible. Tip the pulp back into the pan with the rest of the water; bring to the boil and leave to infuse for a further 15 minutes. Strain as before, add sugar to liquid and boil until the syrup is reduced by half. Pour into sterilized bottles.

For the cocktail
Rosehip syrup
Blackberries
Champagne

Drop a blackberry into the bottom of a champagne flute, cover with rose hip syrup and top up with champagne. Slanche!