I've got a neat post for you today. It's one I put together for the Lunch Lady blog, and it's all about edible flowers, their unique flavour characteristics and ideas on how to use them.
These pretty little things can bring a lovely sense of colour to baked goods, frozen treats or most things, really. Imagine a crisp garden salad, with tangy vinaigrette, coloured with bright nasturtiums, or a lemony almond cake topped with lightly whipped cream and a simple arrangement of purple pansies. You might be surprised to know that many flower varieties are edible, and who knows? they might already be growing in your back garden.
You can read the post here. Thanks for having me, Lunch Lady! Eleanor x