Mixed Petals

This eyecatching and freshly aromatic combination of three flower petals – yellow marigold, red rose and blue cornflower – is designed for those times when your dish needs to attract the eye as much as the stomach! It is meant to be a garnish rather than an ingredient, a few petals sprinkled over couscous or rice served in a bowl (dishes such as biryani), and it is lovely to give a light salad a splash of extra colour and aroma. Another way to use Mixed Petals would be as an infusion in vodka or gin, or as an interesting addition to a Pimms. A little bit of summertime in a tub!