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(as of May 13,2023 07:18:12 UTC – Details)
On a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run fork-to-fork supper club, organic small-holding and fledgling cooking and growing school, The Edible Flower.
In their first cookbook, learn to grow and cook edible flowers with Jo and Erin’s delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows.
Feast, celebrate and bring people together with over 50 recipes for small plates, mains, desserts, baking, snacks and drinks, at once fresh and flavourful and absolutely stunning to serve.
Recipes include:
Ribboned Courgette & Avocado Salad with Poppy Seeds & Calendula,
Pot Marigold Soda Bread,
Lilac Panna Cotta with Strawberries,
Rice with Lemon Verbena, Cardamom & Edible Flower Petals,
Marigold Petal Pasta,
Courgette Flower Tacos,
Carnation and Blackberry Cooler,
Slow Roast Lamb with Lavender, Lemon & Apricots,
Blackberry & Sweet Geranium Tart,
Vietnamese Summer Rolls with Violas,
Aubergine Katsu Curry with Pickled Magnolia
and many more …
From the Publisher
The Edible Flower
The ultimate guide to growing, cooking and eating edible flowers from the founders of Northern Ireland’s farm-to-fork supper club and organic small-holding, The Edible Flower. Featuring stunning, aspirational design and package with over 200 commissioned photographs.
Featuring 40 flowers with 50 original recipes and gardening advice.
Written with a seasonal, sustainable, plant-based focus.
The perfect gift for gardeners, bakers, cooks and dinner party hosts.
Publisher : Laurence King Publishing (March 14, 2023)
Language : English
Hardcover : 304 pages
ISBN-10 : 0857829491
ISBN-13 : 978-0857829498
Item Weight : 2.38 pounds
Dimensions : 7.45 x 1.13 x 10.4 inches
