I love edible flowers, they add colour and texture to many different dishes and create a ‘wow’ factor on even the most plain, simple dishes. So when Janice at Greens of Devon emailed me to say they were launching edible tulips this spring I was so excited it was silly.
Simnel cakes are traditionally given on Mothering Sunday. If you don’t have a mini loaf tin you can use muffin cases. The icing uses freshly squeezed orange juice and gives a pale yellow icing, if Blood or Blush Oranges are in season these will give you a pale pink icing. Source the edible flowers carefully…
If you haven’t caught my dems in Foodies Festival’s Chef’s Theatre this season yet then this weekend at Oxford is your last chance this year. I’ve been working with the lovely people at Casillero del Diablo (@diablowine) to come up with three recipes to go with their choice of wine and here they are so…
The chermoula marinade turns into a delicious citrus sauce for the chicken which creates a fusion of colour and flavour served with a fresh garden salad and a scattering of edible flowers
