For centuries Lavender has been used extensively in cooking, often taking the place of Rosemary in dishes. Below we have provided just a few of these recipes and will be adding more very soon!
Lavender Scones - Makes 2 dozen large scones
900g / 2lb Self-Raising Flour
175g / 6oz Butter
175g / 6oz Caster Sugar
2 tsp Dried Lavender
300-350ml / ½ - ¾ pt Milk
Sift the flour, sugar and lavender into a mixing bowl and rub in the butter. Add enough milk to form a soft dough. Roll or pat out to 2cm / 1in thick. Cut with a large cutter and place on a floured baking sheet. Brush with a beaten egg.
Bake in a preheated oven at Gas Mark 6 /400 ˚F / 200˚C (180˚ in a fan oven) for 15 to 20 minutes until they are risen, golden and sound hollow when tapped on the base.
Strawberry & Lavender Gratin
This quick and easy pudding is just the thing when the British Summer is being less than perfect. If you don’t have any individual gratin dishes, use a medium “pyrex” type baking dish.
500g / 1lb 2oz small, Hulled Strawberries
2 tsp Dried Lavender
2 Egg Yolks
75g / 3 0z Golden Caster Sugar
1 tbs Cointreau or Grand Marnier Liqueur
Pour boiling water into the bowl of your electric mixer. Preheat your grill. Mix together the strawberries and lavender and divide between the gratin dishes.
Empty and quickly dry the mixing bowl. Whisk the eggs, egg yolks, sugar and liqueur on high speed until thick and fluffy. Cover the strawberries and place under the grill until lightly browned. Serve immediately.
Flour free Orange and Lavender Cake
This light and delicious cake makes the perfect centerpiece for afternoon tea. It's inspired by the south of France, and it happens to be gluten-free.
For the Sponge
400ml sunflower oil, plus extra for greasing
350g ground almonds
300g caster sugar
3 tsp baking powder
2 oranges, ideally Seville
2 tsp dried lavender
For the syrup
Juice of the zested lemon and oranges above
100g caster sugar
A few cloves
2 tsp ground cinnamon
Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease a 20cm cake tin with extra oil, then base-line with baking paper.
In a mixing bowl, combine the ground almonds, caster sugar, lavender and baking powder, mixing together well. Break in the eggs and add the oil, mixing gently together.
Using a fine grater, grate the zest from the lemon and oranges into the mixture, then mix together.
Turn the cake mixture into the prepared tin, and bake in the preheated oven for an hour. Cover the top with a piece of foil after about 20 minutes.
Meanwhile, make the syrup. Squeeze the juice from the zested lemon and oranges into a small pan. Add the sugar and spices, and mix together well. Bring to the boil, then reduce the heat and simmer for 3 minutes.
Once the cake has been removed from the oven, pierce it several times with a skewer or small, sharp knife. Using a tablespoon, spoon the syrup over the cake, allowing it to soak in.
Tip: If you prefer a cake with a slightly less dense texture, substitute 50% of the ground almonds for finely ground polenta or semolina.
These simple yet elegant biscuits make the perfect treat for yourself or as a gift. They are a firm favourite of the Duchess of Cornwall.
125g/4½oz lavender caster sugar, plus extra for sprinkling (see Top recipe tip below)
225g/8oz unsalted butter, softened
300g/10½oz plain flour, plus extra for dusting
50g/1¾oz ground rice
Line two large baking trays with baking paper.
Sieve the sugar into a bowl and reserve the lavender (this stops the lavender seeds getting broken when creaming the butter and sugar).
Add the butter and cream the sugar and butter together.
Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.
Using floured hands, work the mixture together to form a smooth paste.
Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes.
Roll the dough out to a 5mm/¼in thickness, and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays, and sprinkle with a little extra lavender sugar.
Leave to chill for a further 30 minutes in the fridge.
Meanwhile, preheat the oven to 180C/ 350F/Gas 4.
Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack, sprinkle with extra lavender sugar and set aside to cool completely.
If you can't find lavender sugar, you can make your own by mixing 1kg/2lb 4 oz caster sugar with two teaspoons of lavender flowers. This can be stored in an airtight jar for up to six months.
Lavender Panna Cotta with Peaches and Wine, and almond, maple and streaky bacon florentines
This refreshing and delicious desert would be the perfect end to any meal.
For the Lavender panna cotta
4 gelatine sheets
1 cup iced water
1L double cream
125g caster sugar
1 vanilla pod, split, scraped
3 tbsp dry lavender, toasted
1 tsp vanilla essence
Pinch vanilla salt
Peaches and wine, recipe follows
4 almond, maple and rasher bacon florentines, recipe follows
For the peaches and wine
500ml red wine
250ml port wine
300g caster sugar
2 tsp vanilla essence
1 cinnamon stick
6 star anise
3 ripe peaches, peeled, sliced
For the almond, maple and streaky bacon florentines
60g plain flour
60g caster sugar
60g unsalted butter, room temperature
60g maple syrup
60g blanched almonds, sliced
60g crispy rendered streaky bacon, finely crumbled
Lavender panna cotta:
Place gelatine sheets in iced water and allow to bloom, about 3 to 5 minutes. In a saucepan over medium heat, add the cream, caster sugar, vanilla pod and seeds, lavender and vanilla essence and bring to a boil, whisking regularly.
Whisk the gelatine into the cream mixture, to dissolve, and season with the vanilla salt. Strain through a chinois (fine mesh sieve) and pour into the desired mould. Refrigerate for at least 45 minutes. Unmould and serve cold.
Serve with the peaches and wine, and the florentine biscuits.
Peaches and wine
Place all of the ingredients except the peaches into a large saucepan. Bring to a boil.
Turn down the heat to a simmer. Reduce by two-thirds or until the mixture becomes a syrup, about 15 to 20 minutes. Remove from the heat and transfer into another container. Let cool. Add the slicedpeaches.
Almond, maple and rasher bacon florentines
Preheat oven to 180C/Gas 4.
Mix all of the ingredients together in an electric mixer fitted with paddle attachment. Form the dough into small balls and bake on a baking sheet lined with greaseproof paper for 3 to 5 minutes. Remove from oven. Let cool to warm. Remove from the sheet and form into the desired shape.
Lavender and Honey Cupcakes
The aromatic lavender combined with soft honey flavours and toasted almonds give these cupcakes an intensity of flavour that is luxuriously decadent.
280g plain flour, sifted
113g unsalted butter, softened
250g fairtrade caster sugar, such as Tate & Lyle
2 large eggs, at room temperature
125ml full fat milk
1/2 teaspoon good vanilla extract
50g soft butter
450g fairtrade icing sugar, such as Tate & Lyle (approx – depending on the consistency you want to achieve)
80ml lavender milk (see footnote below)
2 tablespoons double cream
1 tsp honey
some flaked almonds, lavender and edible silver glitter to decorate
Preheat oven to 180 C / Gas 4.
Sift together flour, salt and baking powder in a small bowl.
In a large mixing bowl, beat the butter with an electric mixer until smooth. Add caster sugar and beat for 5 minutes until very light and fluffy.
Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over mix.
Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full.
Bake for 20 mins or until a skewer inserted into the centre comes out clean. Cool the cupcakes in the pan for a few minutes then transfer to a wire rack and allow to cool completely.
Toast flaked almonds on a baking tray in a hot oven for approx 5 mins – until lightly browned - and allow to cool.
Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey and double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.
Ice cupcakes and dust with a sprinkling of lavender buds, cooled toasted almonds and silver glitter.
Lavender Sparkling Wine
This crisp, simple sparkling wine makes a refreshing alternative to champagne.
For the lavender syrup
220g caster sugar
10g dried lavender buds
For the cocktail
45ml lavender syrup, recipe above
120ml dry sparkling wine, such as a cava or Prosecco
Place the water, sugar and lavender in a saucepan and bring to a boil.
Reduce heat and simmer, partially covered, for 15 minutes. Strain and cool. Cover and refrigerate for up to a week.
Pour the syrup into a champagne glass, add the sparkling wine and serve