July ish
Starter: nasturtium flowers, leaves, seeds
Main: fennel and dandelion blossom fritters
On the whole, you can batter everything. Mostly, green things, which lend a green flavour, either bitter or mild, or salty, you’ll know what I mean. But freshly picked wild fennel blossom from a walk near a river bank or verge and its hot summery aniseed flavour and pollen sweetness is so delicious, like the fennel seeds that burst in a spanish torta. Even my partner who won’t try most things ate these all up.
Make a pancake batter of your choice- I use gluten free flour, egg and oat milk. Dip whole flower umbelifers into batter and face down (dont wash or lose too much of the pollen on the way to the pan, thats the best bit) shallow fry in coconut oil, sprinkle with sea salt and rest on a paper towel- then holding the stem, eat each cluster off the stem. I do the same with elderflowers and dandelions. Pouring syrup on them makes them a whole different meal.