Flower butters

This is where the technique known as enfleurage is used. It is not difficult, but you do need plenty of flower petals. All you do is wrap a piece of fresh, unsalted butter in muslin, bury it in a bowl of petals, cover and leave it in a cool place for about 12 hours. Then unwrap the butter, which has become ‘enflowered’ or infused with the scent of the flower. It is delicious on toast or tea-time scones. This method works well with roses, jasmine, pinks and violets, but not with lavender, which is too strong to use in the quantities required.