With bottlegreen, you can make every moment feel that little bit more extraordinary. Go on, you know you want to… A delightful drop

More than 30 years have passed since husband and wife Kit and Shireen began experimenting with the elderflowers they found growing on the doorstep of their Cotswolds home. Harnessing their background in winemaking and driven by a desire to concoct a soft drink that was totally out of the ordinary, they used a unique cold filtration process to create what we know and love today as bottlegreen Hand-Picked Elderflower Cordial. With the light, delicate taste of hand-picked elderflowers, this refreshing drink perfectly captures the essence of warm summer days and relaxing evenings.

A splash of the best

It’s now enjoyed all over the world, but much of bottlegreen’s provenance and heritage remains the same. For starters, the mill is still based in the heart of the Cotswolds, where spring water is drawn from the mill’s very own spring and carefully blended with the finest quality blossoms for a beautifully authentic taste.

Of course, these days you’ll find an array of delicious flavours have been added to the mix too, such as the aromatic Ginger & Lemongrass Cordial. Offering an exotic blend of piquant ginger and fragrant lemongrass, it’s a real winner. There’s also the sumptuous Pomegranate & Elderflower Cordial, which adds a dash of the extraordinary to your cocktails, mocktails and recipes. Give these tempting lamb kebabs, right, a try and see just how versatile it is for yourself.

Lamb kebabs with pomegranate and elderflower

30 MINUTES | SERVES 2 | EASY

thick-cut lamb leg steaks 300g, cut into

2cm cubes

bottlegreen Pomegranate & Elderflower Cordial 2 tbsp, plus extra to serve

olive oil ½ tbsp

garlic clove 1, crushed

small red onion 1, sliced into thin rings

red wine vinegar 100ml

caster sugar ½ tsp

Greek yogurt 120g, loosened with a little water

feta 50g, crumbled

mint ¼ 25g, chopped, plus a few whole leaves to serve

flatbreads 2 (we used Crosta & Molica Piandina)

coriander 10g, leaves picked 1 Put the lamb in a bowl and tip in the bottlegreen Pomegranate & Elderflower Cordial, olive oil and garlic. If using wooden skewers, soak them in water for 30 minutes before heating to prevent burning.

2 Tip the onion rings into a small heatproof bowl. Put the vinegar, sugar, 25ml of water and a pinch of salt in a small saucepan and bring to a simmer. Pour the mixture over the onion and set aside to pickle. In a separate bowl, combine the yogurt, feta and chopped mint.

3 Thread the marinated lamb cubes onto four wooden or metal skewers and heat a griddle pan over a high heat. Griddle the kebabs for

6-8 minutes, so they’re charred on all sides, until the meat is cooked to your liking. Transfer to a plate and set aside to rest. Heat the flatbreads in the same pan for 2 minutes and drain the pickled onions.

4 Spoon some of the minty yogurt and feta sauce onto the flatbread, then top with the lamb cubes, some pickled onions and a handful of coriander leaves. Finish with an extra drizzle of Pomegranate & Elderflower Cordial.