It can be the dark-flowered Lavender 'Hidcote' or the narrow-leafed Lavender 'Munstead' - it doesn't matter - just so long as I can use its aromatic flowers for my recipes. I can't help myself, as soon as spring arrives I feel compelled to pick sweet-scented primroses or violets, followed by pungent elderflowers and sweet cicely. ![]() ![]() Ever since I was a chef, I have been obsessed with flavouring my food with fragrant flora. ![]() Every cook has their quirks and mine is flowers.
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