There are some freat spice flavours that come from flowers including the popular jasmin, lavender and saffron.
Peeled pears poached in a white wine syrup. A vanilla bean, saffron threads and orange zest add incredible flavour and colour. Serve with crisp sweet biscuits on the side.
Here chicken is roasted with a fig and pistachio couscous stuffing and basted with a spicy lemon marinade to keep the meat deliciously moist. A leafy salad with fresh oranges would make a great side dish.
Lavender and lemon are an unusual combination but work together well in this great slice.
A tart compote of rhubarb makes a nice contrast to this rich custard. While there is no way to completely streamline a crème brûlée, this special-occasion treat is lightened by the fruit and its use of less egg yolk and cream (which is reduced-fat to boot), yet still retains its rich indulgent nature.
Fresh chicken breasts wrapped with bacon, chilli flakes and sprigs of fresh lavender. They are baked until golden brown then topped with grated cheddar cheese.