From tender broad beans and cheek-puckering rhubarb to nutty new potatoes, make the most of the season’s best
Elderflower
Pick on the sunniest May days, when their scent is heady and sweet, to infuse for cordial. For a truly special tipple, pour a litre of gin into a large, shallow dish, and stand as many elderflower heads, florets down, as fit for two hours. Drain, bottle, and enjoy with tonic and ice on a warm evening.
