Edible flowers are my thing (and will come as no surprise for any ardent followers!).

From fragrant lilacs to indulgent fried courgette flowers, peppery nasturtium to classic lavender - I love them all, and felt so inspired, I decided to create a cake recipe that not only celebrated the beauty of blooms as a garnish, but also integrated them into the whole bake.

Fragrant wild garlic pasta with a creamy goat’s cheese filling, all served with a nutty butter sauce.

 Unbelievably time consuming? Perhaps… Worth it? 100%

Taking advantage of new season strawbs this week, which, when perfectly ripe, go so well with the more savoury flavours of black pepper, balsamic, and fresh basil.

So, rather than trying each individually, I’ve thrown caution to the wind, and combined all four ingredients in to this dainty looking, but powerful tasting, dessert.