culinary recipes


Lavender Shortbread

255g plain flour

85g cornflour

85g caster sugar

225g butter

demerara sugar

1 tbsp dried lavender flowers


Cream butter and sugar together then add flour and lavender flowers. Work into a smooth thick sausage shape and roll in demerara sugar. Refrigerate for 30 mins. Cut into rounds and bake on a greased tray for 12-14 mins at 180c.






Wild Garlic Pesto

100g wild garlic

50g parmesan

50g pine nuts

olive oil

lemon juice and zest

salt and pepper

Wash the wild garlic and blitz in a food processor, until broken up.

Add the parmesan and process further before adding the pine nuts. With olive oil at the ready turn the processor back on, and add olive oil until it reaches the desired consistency.

Add salt, pepper and lemon juice and zest to taste.