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The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About
As I explain in the chapter on techniques, fat is an excellent vehicle for extracting the scent of flowers, and the recipes that follow take on the subtlest flavour of lavender, which I choose rather than other flowers because it suits savoury as well as sweet dishes.
Although, in theory, the recipes can be adapted to other meats, my taste buds tell me that, for example, beef and lavender would not be a happy match, even though there are plenty of cuts of beef with fat enough to capture the scent and flavour of lavender.

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