Flavoursome Florals

Erin Bunting and Jo Facer are the talented duo behind The Edible Flower and here they share recipes from their first, recently launched cookbook, which taste as good as they look!

Organic gardener Jo Facer and head chef Erin Bunting have a seven-acre smallholding in rural Northern Ireland. Originally from Co. Down, Erin moved to England as a student, and Jo, although brought up in London always had a desire to move to the country. Both had completely different corporate careers prior to making the switch and taking on a whole new way of living and working. As Erin explains, ‘I was working in arts management, but always had an interest in food and cooking, so in 2015 I decided to do a three-month residential chef training course with Ballymaloe Cookery School. Following this, I then then spent a year working as a chef in a London restaurant and Jo and I also started doing supper clubs from our home in London, which gave me the opportunity to experiment with recipes and test them on our guests.

Here’s a selection of the mouth watering recipes featured in this issue to whet your appetite.

• Edible Flower Cake With Sweet Geranium, Blackcurrant & Vanilla
• Primrose, Pea & Ricotta Tart
• Carnation & Blackberry Cooler

Read more in the May issue…