Primavera tulips

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This glorious tulip recipe from Pascal Aussignac is an unusual spring or summer starter, making spectacular use of fresh seasonal ingredients. Make sure to purchase organic tulips which have not been treated with any pesticides.

First published in 2015
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To plate

  • 1 handful of mixed salad leaves


  • Steamer
  • Blender
  • Parchment paper


Nip out the stamens from the tulip flowers and check the petals are clean
  • 4 tulip flowers, with stems
Bring the water to the boil and stir in the tapioca and a little salt. Return to the boil, stir and simmer for 5 minutes until soft, then drain
Meanwhile, finely chop the sugar snap peas, spring onions and dill. Set aside
Cook the peas in lightly salted water until soft. Drain the peas, reserving some of the water. Whizz the peas in a blender with the oil to a thick purée. Set aside
Soak the mushrooms in boiling water, just enough to cover, and leave until softened. This should take about 2-3 minutes. Drain, pat dry and finely chop
Heat the remaining oil in a frying pan and fry off the mushrooms for 2-3 minutes. Season. Mix in the cooked tapioca and Parmesan, followed by the sugar snap peas, spring onion and dill
Leave the mushroom mixture to cool before spooning into the centre of the 4 tulip flowers. Reshape the petals around the filling
Put a pan on to boil with a steamer basket fitted above. Place a disc of baking parchment on the base of the steaming basket and put the stuffed tulips and their stems on top
Steam for 30-40 seconds until the petals wilt, then carefully lift each stuffed flower and stem onto a plate
Reheat the puréed peas and serve alongside the tulips, garnished with a herby green salad
  • 1 handful of mixed salad leaves
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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