Michelle Darmody: I never tire of the first blossoms of elderflower

THE patterns of a year are beautifully mapped out by the growing seasons. I never tire of the first blossoms of elderflower, the white spray fanning out from the stalks. The flowers are most often made into a cordial, but I have also used them to make fritters. They are dipped into a light batter and quickly fried. Delicious. If you do make cordial, it can be used to flavour a variety of baking. Elderflower cordial works as well in a buttercream icing as it does in a gin and tonic. The slightly astringent taste is offset by the sugar used to make the cordial and the floral flavours add that wonderful hint of a warm summer day.