WILD FLOWERS | Herbsandwild

GOOSEBERRY AND ELDERFLOWER CURD

Gooseberries are much under-celebrated British fruit. They have a delicious tart quality, perfect for a curd, and pair beautifully with Elderflower. I love spreading this between layers of sponge cake

DANDELION FRITTATA

Frittata should be a staple in everyone's household if you ask me. All it requires is a few kitchen staples, and a wander beyond your doorstep for some late-spring wild greens. I've used ground ivy and dandelions here but you could use wild garlic, nettles or even sea herbs instead.

GORSE & VERBENA PANNA COTTA

Lemon Verbena is one of my all-time favourite herbs, it has such a lovely citrusy flavour. Combining it with the subtle coconut taste of gorse flowers results in an exotic-tasting, creamy yet refreshing dessert.

RASPBERRY AND MEADOWSWEET STEAM SPONGE

Meadowsweet is found in hedgerows, on pond and river banks. It has a lovely fragrant almond flavour which pairs beautifully with honey and freshly picked raspberries in this fruity, twist-on-a-classic pud.