Flower Power recipes

Great British Chefs presents an unrivalled bunch of flower recipes, including Pascal Aussignac's legendary Primavera tulips and his gladiola petals and spicy violet pearls, Marcus Wareing's gin and tonic granita, decorated with edible flowers, syrups made of rosehips, which in truth are the fruit of a rose plant rather than roses. Also featured are numerous dishes that use edible flowers for presentation.

Chocolate pudding with lavender sorbet Pascal Aussignac

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 30 minutes plus churning time
Serves:	10

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Courgette flowers with goat's cheese and violet jelly Pascal Aussignac

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Gladiola petals and spicy violet pearls Pascal Aussignac

Course:	Canapé
Complexity:	Easy
Cooking Time:	5 minutes
Serves:	4

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English strawberry granita with arabesque wafer Greg Malouf

Course:	Dessert
Complexity:	Easy
Cooking Time:	30 minutes plus freezing time
Serves:	4

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Primavera tulips Pascal Aussignac

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour
Serves:	4

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Duck breast with lavender, beetroot and sweet potato James Sommerin

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour
Serves:	4

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Rosehip syrup Geoffrey Smeddle

Course:	Other
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	6

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Gin and tonic granita Marcus Wareing

Course:	Dessert
Complexity:	Easy
Cooking Time:	30 minutes plus freezing
Serves:	8

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Rose petal panna cotta with damson and lavender Viennese shortbread Frances Atkins

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 15 minutes plus setting time
Serves:	6

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Chilled cucumber and horseradish gazpacho with Lymington crab salad and pickled white radish Matthew Tomkinson

Course:	Starter
Complexity:	Easy
Cooking Time:	40 minutes plus chilling and pickling
Serves:	4

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Raspberry and lavender crème brûlée Geoffrey Smeddle

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	6

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Rose and buttermilk panna cotta with comice pears Greg Malouf

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour plus various cooling stages and setting for 3 hours
Serves:	10

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Rose and almond tansy pudding with butternut squash ice cream Simon Hulstone

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 45 minutes plus cooling time
Serves:	4

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Scallops with Ibérico ham and parsley foam James Sommerin

Course:	Starter
Complexity:	Easy
Cooking Time:	4 hours plus freezing time
Serves:	6

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Turkish delight cheesecake Marcus Wareing

Course:	Dessert
Complexity:	Easy
Cooking Time:	2 hours plus 30 minutes setting time
Serves:	8

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Rosehip jam Geoffrey Smeddle

Course:	Other
Complexity:	Easy
Cooking Time:	2 hours plus 2 hours preparation time
Serves:	6

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