Crystallised petals

Rinsed and dried rose petals
1 large egg white
A few drops of water
1 cup of fine sugar
1 fine paintbrush
1 baking rack covered with waxed paper

In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.  

Holding the individual petals in one hand, dip the paintbrush into the egg white and gently paint, covering the petal completely but not excessively. Holding the petal over the bowl of sugar, gently sprinkle sugar evenly all over on both sides. Place on the waxed paper to dry.  

Allow the petals to dry completely; this can take between 12 and 36 hours.  Stored in an airtight container, they will keep for up to a year.  

Flowers and petals to use: apple or plum blossom, borage flowers, lilac florets, rose petals, scented geraniums, violas, violets and pansy petals.  

Tritan Welch’s’s nasturtium butter sauce

Take 100ml water and 100ml butter, and warm until water and butter melt, add a handful of nasturtium flowers with salt and lemon juice, and blitz with a blender. Use with fried scallops or fish. Or add more water for nasturtium soup.

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