Paul talks spring

Spring flowers.

The early spring flowers are starting to come through around now, each of them has their own smell and use, each flower is as attractive as the next. As a chef we use flowers as a garnish, to add a pop of colour to a dish, adding orange calendula flowers or a variety of violas.
At the moment Gorse or Furze, is a member of the pea family and the flowers, they have a beautiful smell from them. Some people get coconut others get pea; I get both at different times all weather dependant. (that’s me) the flowers themselves are edible as part of a salad or in a dessert by putting them in some boiling water and sugar a simple syrup, and leaving it to cool overnight ti allow the flowers infuse into the liquid, then form there into a panna cotta, a very simple dessert that holds extremely well. Ive used it in some keifer also that’s a whole other subject to get into, using a water keifer or a milk keifer the health benefits and microbiology of the yeasts and bacteria that promote good gut health, I make about a litre every couple of days using flowers and fruit and mint.
Next is sweet briar or flowering currant, this scent is one of my favourites in the spring, the smell is so powerful to me I will often smell before i see it much like elderflower the smell draws me in just heaven. I plan on drying out a few this year and put it into a wax burner to add to the scent it may work it may not, I’m going to give it a go anyway.
Next on the flowers that appear are primroses, they appear in patches in places this little yellow pop. The flowers and leaves are edible, the leaves are not quite strong to eat, while the flowers can be used to decorate a cake when candied they are a lovely little bitesize snack.
Once the flowers are washed, and dried off as much as possible, make a stock syrup equal quantity of sugar and water, cook until the sugar is completely dissolved, then allow it to cool completely as the heat will dull the colour of the flowers. Coat the flowers completely in the syrup, then sieve over icing sugar, place on baking parchment and then leave in a warm dry place to dry out, these can be stored then in an airtight container for up to a week. Alternatively, you can dip the flowers in and egg white beaten with some water, then dipped in some caster sugar, then left to dry out, these hold for a bit longer.
I tend to leave the dandelions for the bees until much later in the spring, they are edible, and make a unique tasting tea.
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