Uploaded May 2024 | Updated September 2026, 2 hours ago

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This week I take you through there process of foraging for hawthorn flowers and then making a simple hawthorn flower syrup before I go on to showy my recipe for the Hawthorn and Blackcurrant Pastilles I serve as petit fours along side tea and coffee at the end of my tasting menu.

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WEBSITE - veggiechef.co.uk
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INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
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Other wild food videos -

Dandelion Pastilles - youtu.be/QduxEiF_OAM
Nettle Soup - youtu.be/i7RAQLdYUSg
Rosehip Cocktail - youtu.be/sqpZApCtXY0
Spruce Tip Sorbet - youtu.be/vVNjsgPO93c

Recipe -

Hawthorn Blossom Infusion -

100g Fresh hawthorn blossoms
1kg Sugar
1kg Water

Cold infuse 24 hours.

Hawthorn And Blackcurrant Pastille -

600g Hawthorn flower infusion
150g Blackcurrant juice (organic)
150g Elderflower verjus (or substitute with plain verjus)
4.5g Citric acid
90g Caster sugar
9g of yellow pectin
3g of tartaric acid

Heat the hawthorn syrup, blackcurrant juice and elderflower verjus to 100C, then add in the sugar & pectin. Continue to slowly heat the mixture to 107C then add the tartaric acid, whisk well and quickly pour out into moulds.


Video Timestamps -

00:00 Introduction
00:53 Foraging Hawthorn Flowers
2:32 Hawthorn Flower Syrup
3:36 Hawthorn Pastilles
5:06 Coating the Pastilles
5:28 Serving the Pastilles