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

Jo Facer and Erin Bunting run The Edible Flower, an organic small-holding, supper club, and cooking and growing school in rural Northern Ireland. They have published a cookbook with over 50 recipes for edible flowers, inspired by their seasonal produce and foraged food. The recipes are fresh, flavorful, and stunning to serve.

Format: Hardback
Length: 304 pages
Publication date: 09 March 2023
Publisher: Orion Publishing Co

On a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run a fork-to-fork supper club, an organic small-holding, and a 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 flavorful and absolutely stunning to serve. Recipes include:

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, and many more.

Weight: 1072g
Dimension: 265 x 190 x 31 (mm)
ISBN-13: 9780857829498