Then, when I started my research - always the best part of a recipe activity for me - and looked at all those delicate petals, the thought of digging my teeth into violets, pansies, marigolds and chrysanthemums made me feel a bit queasy. It seemed almost barbarian - a somewhat strange sentiment for a carnivore, granted. And quickly dismissed when considering candied flowers, hibiscus jelly and lavender infused maple syrup.
But then I found that hay fever and asthma sufferers should not eat flowers at all. I think this warning came from Cathy Wilkinson Barash's book Edible Flowers.
So I decided to make food in the shape of a flower. (Which is probably just as well, as all my previous ideas involved a form of sugar, and my BH has recently also been diagnosed with the early stages of type 2 diabetes.)
The 'big petals' are chicory leaves, which I filled with a bean paste made from kidney beans*. In the middle is a mozzarella ball, topped by a sliver of red cabbage. The swiggle is a thin peeling of courgette, the orange and yellow accents are provided by pepper and sweetcorn respectively.
As you can see below, I laid the flower out as part of my Wedding (crashers) inspired display. Unfortunately, I've done something stupid to my camera again, so the photographs haven't come out too well.
Thank you, Ilva, for organisising, and I hope to be back on a regular basis!