Ash sap wine
Makes: 12–15 (250 ml glasses)
Ingredients: 3.8 litres ash sap, 200 g granulated sugar, 5 g wine yeast, 1 g yeast nutrient (optional).
Method: Collect 3.8 litres sap from Fraxinus excelsior in early spring by tapping the tree. Heat sap to 71°C in a pot for 10 min, cool to room temp. Stir in 200 g sugar until dissolved. Mix 5 g yeast with warm water (38°C), wait 10 min. Pour sap into a fermentation vessel, add yeast and nutrient, seal with airlock. Store at 15-21°C for 2-4 weeks until bubbling stops. Siphon into a clean container, age 2-3 months. Bottle, store 1 month, serve chilled.
Ash shoot salad
Makes: 2–3 (side portions)
Ingredients: 50 g young ash shoots, 100 g mixed greens, 25 g sliced radishes, 10 g chopped toasted walnuts, 30 ml olive oil, 15 ml lemon juice, 5 g honey, salt, pepper.
Method: Rinse 50 g Fraxinus excelsior shoots (under 10 cm). Boil 1 min, cool in ice water, dry. Mix with 100 g various greens, 25 g radishes, 10 g walnuts in a bowl. Combine 30 ml olive oil, 15 ml lemon juice, 5 g honey, salt, and pepper. Toss with salad. Serve.
Ash beer
Makes: 8–10 (330 ml bottles)
Ingredients: 3.8 litres water, 680 g pale malt extract, 28 g dried ash leaves, 14 g hops, 5 g ale yeast, 100 g priming sugar.
Method: Boil 3.8 litres water, stir in 680 g malt extract. Add 28 g Fraxinus excelsior leaves and 14 g hops, simmer 45 min. Strain, cool to 21°C. Pour into fermentation vessel, add 5 g yeast, seal with airlock. Keep at 18-21°C for 1-2 weeks until bubbling stops. Mix 100 g priming sugar with water, add to beer, bottle. Store 1-2 weeks, chill, serve.
Ash key pickle
Makes: 10–12 (small condiment portions, about 40–50 ml per serving)
Ingredients: 500 ml ash keys (no stalks), 5 g ground cloves, 5 g ground cinnamon, 4 bay leaves, 8 peppercorns, 5 g allspice, 2.5 g ground ginger, 5 g salt, 45 g brown sugar, 500 ml cider vinegar, water.
Method: Rinse 500 ml ash keys. Put in a pan, cover with cold water, boil, simmer 5 min. Drain, add fresh water, boil again, simmer 5 min. Drain, let dry slightly, pack into warm jars, leave 2.5 cm space at top. Mix spices, salt, 45 g sugar, and 500 ml vinegar in a bowl. Place bowl in a pan with water (not in bowl), boil slowly 5 min. Cool 4 hours. Strain liquid into a jug, pour over ash keys to fill jars. Seal jars. Store 3 months before serving.