Apart from growing fruit and vegetables, I’m also a little bit obsessed with lavender!
It looks beautiful, smells divine, can be dried easily and you can also cook with it!
Here are a couple of my favourite lavender recipes that go very well together for an alternative Afternoon Tea!
50g dried lavender flowers
Juice of 1 lemon
1 kilo jam sugar (with added pectin)
Bring the water to a boil, remove from the heat and add the lavender flowers, and let them steep for about half an hour. Then drain the liquid off into a preserving pan, discarding the flower heads.
Warm this liquid through, and add the lemon juice then the sugar, stirring until it dissolves.
Once the sugar has dissolved, bring the liquid to a full rolling boil for about 5 minutes, then test for a set. If the jelly isn’t showing signs of setting, return to the heat for another minute or so. The consistency you’d like depends on how long you boil it, the longer the boil, the thicker the set!
Allow the liquid to cool slightly then transfer to sterilised jam jars.
If you’d like to add a final flourish, allow the liquid to cool until it’s starting to set before adding a few more lavender flowers to the mixture and shaking slightly to distribute the petals throughout the jelly!
I’ve used various recipes for lavender scones in the past, really you can just pick any scone recipe and add a quantity of dried lavender flowers to the mix, but this is the one I’ve tended to go back to.
If you’re keen on trying more recipes containing lavender, this is a really lovely book with everything from marinades, to salad dressings, to desserts!