What an amazing week I had running foraging workshops and cookery demonstrations. Foraged syrups were extremely popular - I share my basic recipe here
I am back home after a fabulous, and very hot, week of running foraging workshops and cookery demonstrations at the wonderful RHS Hampton Court Palace Flower Show.
This year's show gardens included a lot of native and wildflower planting, which was of particular interest to me as a forager. The trade stands were full of wonderful plants and gifts to tempt even to most frugal - I am rather glad I was working and didn't have time to shop (much)!
I ran an number of different foraging workshops during the week, but one of the most popular was Foraged Syrups.
Tasty foraged syrups can be made from a whole range of edible plants and flowers. They can be used to drizzle on ice cream; as the base of a presse; to flavour panna cotta, spirits, sparkling wines, and coffee, or within a dressing
As promised to many of those who attended, here is my basic recipe and some ideas for ingredients.
Making a foraged syrup