Making sloe gin is slow but not laborious. There's no cooking required, just patience as the sloes steep in the gin. Sloes are too bitter and sour to eat raw, but taste superb when preserved.

Sloes are so common there that to this day, many Brits harvest them from the wild and make their own sloe gin at home. It seems that sloe berries are especially subject to misnomers, as not only ...

Hedge cutting can do a heck of a lot of damage.' These days the swathes of grass flanking the hedges are full of wild flowers, not crops and the blackthorn branches out onto the verges. It was Mr ...