Spring isn't just for roast lamb, it's for flowers too. To be precise, edible flowers!
Don't we eat with our eyes... and who doesn't love a bright, spring bloom after those cold colourless months of winter? Pansies are suddenly abundant and are a great addition to a salad or a cake, lifting both into the realm of Godliness, to say nothing of lilac!
It's easy to overlook Lilac's delicate petals, as at first glance the flower appears like a cone, but close up you can see each one is made from hundreds of tiny, tight-knit stars. These are gorgously scented, and are great for flavouring sweet dishes. Like this lilac posset, made from lilac infused cream, honey and lemon juice.
It makes sense to think ahead, to have a plan of action, to be ready to shoot those all important images that capture the mood, the flavours and essence of the season almost before it has begun! I'd love to tell your seasonal food story.
A Wedding Breakfast