Elderflower cordial

Sage, coriander, fennel and dried peel from unwaxed lemons, cut coarse so you can see what is in there. Marta puts it together in Zadar, and the sage comes from Ana Jurić.

Elderflower picked on a dry morning makes a cordial that smells of the flower, not of sugar. Irena Horvat picks it near Klanjec, and we cook it with lemon in Zadar.

We chop the rosemary right before it meets the salt, so the oil from the leaf goes into the salt instead of into the air. The sprigs come from the Radin family.

Sage, bay and lemon peel sit briefly in olive oil, then we filter it — no sprigs are left in the bottle to turn bitter over time. We make it in Zadar, and the sage is Ana Jurić's.

Coarse sea salt and whole lavender flowers, in an amount where the lavender only shows up at the end of the bite. We mix it by hand in Zadar, and the flowers come from Irena Horvat.