Strawberries and Borage with Flaked Almonds

I love borage. I’ve found it in almost all the countries I’ve visited, and I can never resist photographing it. When I pop my clogs I’d like borage to be grown on my grave. Grave-side borage. Traditionally a medicinal herb, it has long been used in Greek stews and soups or to fill pastas, but I hadn’t eaten the little blue starflowers whole until I had them at the Crillon le Brave in the south of France, with strawberries and toasted almonds. It was stunningly simple and so good I had three