Potted Lancashire Cheese with Marigolds and Chive Flowers

Preparation info

  • makes

    500 g

    • Difficulty

      Easy

Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

Use this on canapés, on hot crumpets or plain scones, or spoon on top of a folded French omelette filled with sautéed diced potatoes.

Ingredients

  • 2 heaped tablespoons marigold petals
  • 1 salt spoon coarse sea salt
  • 250 g

Method

Put three-quarters of the petals in a mortar and grind them with the sea salt. Crumble the Lancashire cheese and mix in the marigold paste, then the cream cheese until the mixture is well-blended. Season with pepper and a drop or two of Tabasco – I prefer the mild, piquant green jalapeño version to the hot red sauce. Then fold in the remaining marigold petals and all of the chive petals. The id