Elderberries, Floyd and a Hoard of Anglo-Saxon Treasure

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I was saddened to hear of the death of restaurateur and TV presenter Keith Floyd last week. He didn’t strike me as a man whose time was up just yet. He was irreverent and politically incorrect, but I enjoyed watching him. He didn’t pay much heed to recipes, cooked by instinct and enjoyed life to the full. At a time when that was unfashionable he championed local food – wherever local might be at the time – and introduced me (on TV only, unfortunately) to a very young, but already spiky-haired Gary Rhodes and the revival of traditional English food. I’ve no idea where the Just and Glorious have sent him, but I hope it’s somewhere with lots of good food, good wine and good fun … Keith Floyd deserves it.

Another astonishing bit of news this month is the discovery of a vast hoard of Anglo-Saxon treasure. Someone with a metal detector got lucky in a field in Staffordshire … and the rest of us got lucky because we got a glimpse into the past. The collection of jumbled pieces of precious metal – knife hilts, shield bosses and arm rings amongst them – gives us a little indication what life was like for a warrior at a time when spoils and loot were the standard payment for services rendered. And it doesn’t seem so different to the life of Uthred, described by Bernard Cornwell in his very enjoyable Anglo-Saxon Chronicles.

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And if you need an early Christmas present (or stocking filler) for one of the men in your life, then check out Britain from the Rails, which I introduced you to last month. I still haven’t got my mitts on the copy, as my husband grabbed it immediately – and according to him it’s fun. I can see several holidays on the rails coming up…

Bradt Travel Guides have just published a new book that’s guaranteed to be a Christmas favourite with dads and grandads – and quite a few mums I know! Britain from the Rails – a Window Gazer’s Guide is for anyone who enjoys travelling by train. It covers some of Britain’s (not just England’s) most scenic routes and I’m sure you’ll enjoy Benedict le Vay’s writing as much as the views. Bradt Travel Guides offer 25% off to all Essentially England newsletter subscribers. Just enter EE25 in the coupon code box when ordering.

Travel Tips and Reviews

But I know that many people really love the rush and the atmosphere… and the shopping, I suppose. If that’s you, and you like to make an event of it, then keep an eye on Radisson Edwardian. If you reserve your rooms before 18th October, you can save 25% on the cost of your room between 14th December 2009 and 10th January! So not only can you get your Christmas shopping done in comfort, you could also hit the sales and still save money …

If you like to go away for Christmas, but don’t want the chaos of crowded airports, then you might like to check out English Country Cottages. Renting a cottage somewhere pretty over the holidays makes a real change and there are some terrific deals out there at the moment.

Fairs, Festivals and Things to Do

Waltham Abbey, maybe the last resting place of its one-time patron and benefactor King Harold Godwineson, puts on a goodly celebration. The other place to visit if you can at this time of the year is Battle Abbey in Sussex … the place where it all happened and try to imagine what it must have been like on that day all those years ago…

Recipe of the Month - Elderberry Soup

As with all wild foods you can’t just conveniently pick up a packet at your local supermarket, but if you can find some close to where you live, try this recipe for pudding … it’s delicious, easy and the colour is simply outstanding. The kids will love it! Just don’t wear anything white while making or eating it …

Pick a few large heads of elderberries – maybe 500g / 1lb or so - and wash them carefully. Snip off the largest stalks and place the berries in a large saucepan. Just cover with water and bring to the boil. Simmer for 10-15 minutes. The berries will burst and mush and the water will turn an amazing shade of purple.

Now strain the liquid through a fine sieve into a clean pan. You should end up with about a 1 – 1.5 litres of juice. It will be rather tart. Heat the juice and add sugar to taste. When the soup’s at boiling point thicken lightly with cornstarch or arrowroot. You want a deep purple, velvety finish.

Whip some cream with a little sugar until stiff.

Serve your elderberry soup in deep white plates or bowls to show off the colour, floating dollops of whipped cream on top. Shortbread goes nicely alongside as do – strangely enough – plain rusks.

And Next Month …