Dried Fig, Elderflower & Lemon Relish

Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This chunky relish goes really well with roast breast of veal or chicken. The elderflower cordial I use is one that you dilute with water to make a refreshing drink. If you can’t find any, use good-quality honey as a replacement, but adjust the sugar to suit and add some extra lemon zest.


  • 600g (lb) dried figs, cut into quarters
  • 250ml (9


Soak the figs in the vinegar and leave overnight. The next day drain off the vinegar and reserve it. Using a potato peeler, peel the lemons and then juice them. Put the vinegar, lemon peel and juice in a heavy pot and add all the remaining ingredients except the figs and bring to the boil. Boil for 3 minutes before adding the figs and then cook over a moderate heat for 15 minutes, stirring occa