The Edible Flower

On a seven-acre small holding in rural Northern Ireland, organic gardener Jo
Facer and head chef Erin Bunting run fork-to-fork supper club, organic small-
holding and 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
flavourful 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 ...