Lemon and Stinging Nettle Cupcakes with Lavender Icing: The flavour of the foraged nettles fades away beneath the zingy lemon, so you’re left with a surprisingly bright green sponge that tastes light and zesty, complimented by the floral icing. This recipe for lemon and stinging nettle cupcakes first appeared in my monthly Taste Not Waste…
Romanesco, Lemon and Cardamom Cookies
These delicious and easy biscuits are a fun way to use Romanesco! The brassica is a bit like a cauliflower/broccoli and has a pleasant nutty taste – perfect in cardamom cookies! I’m always intrigued by romanesco, the green, spiky cross between a broccoli and a cauliflower. Here I’ve added it to lemon cardamom biscuits, which…
Nettle and Lemon Cake with Lemon Icing and Blackberries
Yes, a stinging nettle cake! Boiling the nettles gets rid of the sting, and this cake tastes very spring-like as the flavour of the nettles fades away beneath the zesty lemon. I know what you’re thinking: ouch. But trust me, just don the rubber gloves and go rummaging in the hedges. Stinging nettles make a fabulous…
