The Edible Flower: A Modern Guide to Growing Cooking and Eating Edible Flowers

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 BreadLilac Panna Cotta with StrawberriesRice with Lemon Verbena Cardamom & Edible Flower PetalsMarigold Petal PastaCourgette Flower TacosCarnation and Blackberry CoolerSlow Roast Lamb with Lavender Lemon & Apricots Blackberry & Sweet Geranium TartVietnamese Summer Rolls with ViolasAubergine Katsu Curry with Pickled Magnolia and many more.