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

Discover the beauty and flavor of edible flowers with "The Edible Flower," the first cookbook by organic gardener Jo Facer and head chef Erin Bunting. Set on their seven-acre smallholding in rural Northern Ireland, this book offers a unique blend of gardening wisdom and culinary expertise.

Jo and Erin share over 50 delicious recipes inspired by the seasonal produce from their kitchen garden and wild foraged ingredients from local shores and hedgerows. Learn to grow and cook with edible flowers through a diverse collection of small plates, mains, desserts, baking, snacks, and drinks, all designed to delight the senses and bring people together.

Highlights:

• Innovative Recipes: Ribboned Courgette & Avocado Salad with Poppy Seeds & Calendula, Lilac Panna Cotta with Strawberries, Slow Roast Lamb with Lavender, Lemon & Apricots, and more.
• Sustainable and Organic: Recipes emphasize seasonal, organic produce and sustainable foraging.
• Engaging and Informative: Tips on growing and foraging edible flowers, along with beautiful photography to inspire your cooking.

Featured Recipes:

• 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

Bring a touch of floral elegance to your kitchen with "The Edible Flower," and transform your meals into stunning, flavorful feasts that celebrate the beauty of nature. Perfect for anyone who loves to cook, garden, and entertain.