Recipe: Chilled Beetroot Soup

Inspired by Polish chlodnik, I made this chilled beetroot soup for one of our Twilight Gardening dinners this summer. It was surprisingly popular, I often think chilled soups can be a bit divisive – but that might be because Jo is always a bit suspicious when I suggest a chilled soup. The colour is so gorgeously pink and the earthy beets are balanced out with the tangy buttermilk and little sweetness from the date syrup. If you don’t have date syrup in the cupboard you can use a little honey instead.

The garnishes are everything here – boiled egg wedges, sliced radish, cubed cucumber and plenty of herbs – a little slick of sour cream or yoghurt dolloped on top before serving wouldn’t go amiss either

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Recipe: Mushroom Larb-style Salad with Toasted Rice, Lime & Chilli

Larb (or laap) is a Laotian dish traditionally made with minced meat (either raw or cooked) mixed with lots of chilli, lime juice, fish sauce, herbs, ground toasted rice and other aromatics. It is often very, very spicy and was one of our favourite dishes to eat with a side of sticky rice when we were travelling in Northern Thailand and Laos. Somehow I find eating really spicy food in tropical climes makes you feel cooler, especially if you have a cold beer to sip alongside.

This is our vegetarian version of the dish, using mushrooms instead of meat and replacing the fish sauce with soy. We developed this recipe for our Return to Asia Supper Club and served it as a side alongside Laotian Festival BBQed Chicken, Hue-Style Aubergine, Spicy Carrot Som Tam-style Salad and Sticky Rice. But it would definitely make a great veggie main course served with rice.

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We’re Recruiting: Freelance Salad Picker


We’re looking for someone to help us with our weekly salad pick. You need to be an early riser (we start at dawn) and be willing to get stuck in whatever the weather. This is a physically active role and you need to be able to crouch or bend down picking salad for several hours at a time. The role also involves, washing and packing the salad. This is not an unskilled job!! You need to have good attention to detail. A love of gardening, salad, and/or growing vegetables (or even a desire to one day run your own market garden) would be a bonus.

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The Edible Flower: Five Years In

I can hardly believe I’m writing this. Five years! The Edible Flower is five years old on 26th July 2021 and I’m delighted to say we’re still here – still standing and remarkably, still feeling hopeful about the future.

This last year (and particularly Spring 2021) has been by far the hardest of those five. We’ve now spent half a decade working our hardest, day after day, trying to turn the things that we’re passionate about, and the things we believe in, into a viable business – and to be honest, we’re exhausted.

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Recipe: Ricotta, Tomato & Lentil Moussaka

This recipe was a big hit at our Summer Solstice Supper Club in June 2021. It’s a vegetarian adaption of a recipe in the gloriously summery and brilliant cookbook, Taverna by Georgina Haydon.

So many supper club guests requested the recipe over the solstice weekend, we thought we should put it online for everyone to recreate at home. This recipe does take a wee bit of time so we recommend making extra and putting a moussaka or two in the freezer (before the final bake) for future, super-simple delicious dinners.

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Preserving for the Apocalypse: How to Make Chuntey, Ketchup, Sauerkraut & Jam

I was asked by Adam at Seedhead Arts if I wanted to do a talk for this year’s Out To Lunch festival (part of Belfast’s Cathedral Quarter Arts Festival). He suggested ‘Preserving for the Apocalypse’ might be an amusing and timely title. With over-buying during the early (and some of the later) stages of lockdown and Brexit bumps (or almighty earthquakes) causing custom hold ups it definitely feels like an appropriate time to rediscover some of the forgotten skills of food preservation.  I can’t promise you will be able to live off jam and chutney should the apocalypse actually come – but a really good jar of chutney might make those bugs we’ll be eating a bit more palatable!

You can watch the video I made for the talk, where I show you how to make all the recipes, on You Tube here.

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Recipe: How to Make Ketchup

Making ketchup is not a dissimilar process to making chutney – you are basically simmering ingredients up with vinegar and sugar. But I think it something most people don’t think to do as it seems like a product made in a factory, rather than something you can easily make at home. I first make ketchup at Ballymaloe Cookery School, and ever since then I’ve been hooked. I discovered that a staple (often ultra processed) product that we eat all the time was actually super easy to make, lasts absolutely ages and was way more delicious when homemade! Continue reading