Elderberries should be picked when the fruits are purple-black and hanging downwards.

Don’t worry about picking individual berries, just pick on the stalks and separate the berries from the twigs when you get home. Avoid picking green elderberries as unripe berries contain small amounts of cyanide, which can cause diarrhoea and vomiting. This is not a problem when they are cooked. By adding elderberries to a casserole you will be adding taste and colour. Superstition suggests that one thanks the elder tree for its fruits after harvesting them.

YOU WILL NEED

  • One small handful of elderberries that have been washed, all greenery removed
  • 1lb (450g) lean stewing beef, cut into bite-sized chunks
  • Two carrots, sliced
  • One medium onion, chopped roughly
  • Two sticks of celery, chopped roughly
  • Two cloves of garlic, chopped fine
  • Small bunch marjoram, chopped fine
  • One bay leaf
  • 2oz (50g) wild field mushrooms, chopped
  • Flour to dust beef
  • 500 ml beef stock
  • Oil to fry beef.
  • Salt and freshly-ground black peppercorns to season.

METHOD

  • Prepare beef and vegetables turn the oven on to 180 degrees C/350F or gas mark 4.
  • Heat a little oil in large frying pan, toss the beef in seasoned flour and then add to the hot oil.
  • Fry the beef until brown, turning it frequently, then spoon it into an oven-proof dish.
  • Reheat the pan, adding a little more oil and cook the carrots, onion, celery and garlic until soft, add the marjoram, bay leaf and stock, stir and bring to high heat.
  • Once the stock has boiled, pour the contents of the frying pan into the casserole dish with the beef, stir in the elderberries, place a lid on top and cook in the oven for at least an hour and a half.