COOK’S NOTES

Taste - - Eat Platter Spectacular -

Gorse bushes can be seen all over the New Zealand coun­try­side and the flu­o­res­cent yel­low flow­ers are easy to spot. If you don’t live near any gorse, sub­sti­tute with a good-qual­ity, store-bought lemon, lime or pas­sion­fruit cor­dial. To pre­pare gorse flower cor­dial: heat 250g caster sugar and 500ml wa­ter to­gether in a medium saucepan un­til dis­solved. Boil for 1 minute them re­move from heat. Add 250g spray-free gorse flow­ers (about an ice cream con­tainer full) and zest and juice 1 large lime. Make sure ev­ery­thing is sub­merged, cover saucepan and leave to in­fuse overnight. Strain liq­uid through a fine sieve into a bot­tle and store in the fridge un­til re­quired.

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