Project Description

Gingerbread, Wildflowers, Apple

Ingredients -serves 8 

100g Arborrio rice

Elderflower cordial

Rose water

500g Apple juice

1 bunch Sorrel

100g Caster sugar

150g Butter

50ml white wine

1 packet of Billington’s Gingerbread


For the Granita

  1. Combine apple juice and caster sugar in a pan, heat until sugar dissolves.
  2. Take off heat and leave to cool completely
  3. Combine Sorrel and Apple/Sugar mix in a blender and blitz
  4. Pass mixture through a fine seize into a plastic tub and place in freezer
  5. Once completely frozen scrape with a fork to get a fluffy texture.

If you are unable to get Sorrel you can substitute Lemon Balm or Lemon juice.

For the Wild flower rice

In the restaurant this was done with a syrup made from Elderflower, Meadowsweet, Borage, Dandelion, Rose and Marigold infused into a simple syrup. For ease for this recipe I’ve written it with cordials that can be bought at any supermarket.

  1. Mix the two cordials until you get a pleasant flavour and you can clearly taste both flavours, add a 1/3 of the total volume in water i.e If you have 300mls of mixed cordial then add 100mls of water
  2. Add 50g of the butter to a wide pan and melt 2. Add the rice and fry until it starts to become translucent (approx 2 mins)
  3. Add the wine and cook until the alcohol has cooked away (approx 2 mins, it will stop smelling like raw wine)
  4. Slowly add cordial a label at a time continually stirring
  5. When the rice is cooked through (approx 25 mins and 1 litre of stock) add the butter and cover for 5 mins until the butter has melted
  6. Stir butter through and leave to cool completely

For the Gingerbread

  1. Blitz biscuits in high powered blender until it becomes a fine crumb.

For serving:-

The rice is served cold.

  1. Put a large spoonful in the centre of a bowl and with the back of a spoon make a large indent.
  2. Fill the indent with the granita
  3. Cover with gingerbread completely so as to not be able to see the ingredients underneath
  4. Serve quickly before the granita melts

This recipe has been designed and shared by local chef, James Sherwin, of Wild Shropshire at the Farm House, Tern Hill.

Chef, James Sherwin

James Sherwin first entered into the ‘pop up’ arena shortly after appearing on Channel 4 The Taste alongside Nigella Lawson, Anthony Bourdain and Ludo Lefebvre in 2013. Since this time he has evolved from a home cook to a professional chef who is not afraid to push the boundaries.  James’s recent series of sell out pop ups are the result of years of dreaming and wanting to create with food, not just a business venture or a hobby, but of years of love distilled into culinary experiences.

James has now put down firm roots and you can sample his delights at The Farmhouse, Tern Hill which is open every Friday and Saturday evening. To book, please follow this link.

To buy Billington’s Gingerbread online, please click here.