Lavender is in flower from now until the end of summer. Next time you are passing some take a careful look at the beautiful azure spikes. You might see a bee guzzling nectar and stuffing the pollen baskets on its legs. Lavender is wonderful to cook with. Start off with something simple like lavender shortbread. Just strip the buds from lavender spikes and add them to a standard shortbread mix after you have rubbed the butter into the flour and sugar. Then try adding some lavender florets to its sister herbs – thyme and rosemary.
Chop these herbs together, add sea salt and a twist of black pepper and a drop or two of olive oil. Stud an organic pork chop with slithers of garlic and then rub the lavender mix into the flesh. Grill judiciously for about 5 minutes on each side, depending on the thickness of the chop. The flavours are wonderful Try also lavender infused salad dressing, syrup and sugar. Just place some sprigs of clean lavender with icing sugar or caster sugar to sprinkling over cakes and puddings. Look out for my upcoming article in the Yorkshire Post on cooking with lavender. In the meantime here are some of my pictures to inspire.
