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

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 ... A truly modern edible flower bible, and the first firmly positioned in food and drink. Features 40 flowers with 50 original recipes and gardening advice

Taps into the social eating trends with a seasonal, sustainable, plant-based focus

Will appeal to those who turn to Ottolenghi and Anna Jones to elevate their dinner party menus and are inspired by the grow-your-own, seasonal fare of Nigel Slater

Inspired by the authors' fork-to-fork supper club and cooking school based at their small-holding and kitchen garden in County Down, Northern Ireland

Stunning, aspirational design and package with over 200 commissioned photographs. The perfect gift for gardeners, bakers and keen cooks and dinner party hosts