Cooking With Flowers Workshop Photos

Last evening Alessandro showed us how to use seasonal flowers in cooking. After a refreshing aperitif of flower-infused Pimms, we started by coating our Pembrokeshire flowers in sugar to be used as garnishes. From there we moved to a brief lesson on flower-cured Salmon, which was served with creme fraiche, and baked Courgette Flowers stuffed with Westcombe Ricotta. Alessandro then demonstrated simple Borage fritters with Piacentinu Ennese – an ancient ewe's milk cheese from Sicily – and closed with some gorgeously complex lavender shortbread with strawberries & hand-whipped cream. Here are the photographs.