Cooking with flowers
Leslie Geddes-Brown says flowers are an incredibly versatile ingredient for cooking

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.
Exquisite houses, the beauty of Nature, and how to get the most from your life, straight to your inbox.
* For more recipe's like this every week, subscribe and save
Country Life is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by HRH The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.
-
I've seen the light: How a dark and gloomy kitchen in the Scottish Borders was reconfigured for 21st century living
When a family home passed to a new generation, Guild Anderson was asked to create a kitchen suited to modern living.
-
Once threatened with extinction, the peregrine falcon has made a remarkable comeback
In the latest instalment of Mark Cocker's 'Winging it' column, he looks at the peregrine, a bird of prey with astonishing speed and super strength.