wild food - recipes


Avoid nasty colourants, additives and preservatives by making your own wild, natural, coconutty flavoured cordial. Delightfully refreshing on a warm day, this delicious gorse flower cordial is simple to make and a lovely way to savour the taste of spring. For all you cocktail lovers out there, add a splash of gin and orange juice, a sprinkling of peppermint, top with sparkling water, and you’ll have one smashing concoction.


4 handfuls of gorse flowers
600ml cold water
Zest of 2 oranges
Juice of 1 lemon
150g of organic unbleached, unrefined whole cane sugar or palm sugar


Make sure you remove all twigs, spines or bugs from the gorse flowers before using.

Mix the water and sugar together in a medium saucepan and bring to a rapid boil for 10 minutes. Remove pan from the heat.

In a big bowl, pour the sugar water over the gorse flowers, add the lemon juice and orange zest. Stir in well and leave overnight.

Strain the liquid through muslin bag into a clean container.

Pour into a sterile bottle, cap and store. Refrigerate once opened.

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