Recipe: Three Bean Chilli

This Three Bean Chilli can be made with almost any sort of tinned beans (except maybe baked beans) so it’s a great use for any tins that have been lurking at the back of the cupboard. You can use dried beans too but you’d need to soak and cook them in advance. If you are using dried beans you will need about 500g in total as they roughly double in volume once soaked and cooked. If you don’t have three different types then just use two types or even one in a pinch, though it is nice to have a bit of variety! Continue reading

Recipe: Honey Roast Parsnip, Apple & Puy Lentils with Crispy Kale

I’ve been making this dish a lot this autumn, it’s perfectly seasonal now but is actually great right through the winter months as you should be able to get local parsnips, kale and apples until spring.  I really love parsnips and I think they tend to be a bit underrated and underused, often only appearing as a side to roast dinners. Parsnips are excellent over the winter months but you can buy locally grown (or at least British) almost the whole year. Continue reading

Recipe: Irish Shortbread

This must be the easiest shortbread recipe in the world! It makes the most deliciously decadent (take note of the amount of butter!) and crumbly shortbread and only takes about five minutes to make the dough, you don’t even need to line or butter the tin.  It does take a hour in the oven, but that’s an hour that you can spend drinking tea and watching the Bon Appetit You Tube channel (what I would like to have been doing this morning) or cleaning your kitchen and washing a million Tupperware boxes (what I actually did this morning). Continue reading

Recipe: Apple, Cabbage & Caraway Sauerkraut

Making sauerkraut is much easier than many people think, it is basically just a mixture of finely chopped or grated vegetables mixed with salt (1-2% of the total weight of chopped vegetables) and then left to ferment. The sugar is optional, it will ferment without it, but I think it makes for a nicer kraut by rounding out the flavours a bit. It’s always good to have some hard, crunchy vegetables in the mix as they keep a bit of texture as they ferment, which is why crunchy white cabbage is so good. Continue reading

The Edible Flower: Three Years In

This weekend, on 26th July 2019, The Edible Flower became three years old. Yay! We’re still here, still standing and still smiling.

It’s become a tradition that on our Edible Flower anniversaries I publish a little financial summary of our business. It all started when, after our first year of business, I wrote this. It was surprisingly popular – despite containing graphs and a whole section on VAT!

I’m writing this at home, with our babies asleep upstairs, while Erin is out catering a wedding for 80 people. The highlight of the year was, of course, the birth of our two gorgeous twin girls, Forrest and Frida in October. However, I don’t think either of us have ever done anything as tricky as balancing running your own business and looking after babies. It’s so easy to feel like you’re doing both badly – all the time. And having enjoyed almost two years of running our business together, it’s also been incredibly hard to never have any time to work together. One of us is always working and the other looking after the babies. Or we try and do some work together while both looking after the twins – and the result is you do it all badly, or very very slowly.

Suddenly going from a family of two, to a family of four, puts pressure on the business to actually start making some money. And on that front, there is good news and bad news… Continue reading

Recipe: Stuffed Breads with Greens & Wild Garlic

This recipe is adapted from Olia Hercules’ book Kaukasis. We made them with her in Ukraine last summer, or perhaps she did all the making and we did all the eating! They are truly delicious!

This Spring, these breads are seeing us through the hunger gap as a brilliant way to use kale, perpetual spinach & chard from the garden – some of the few crops still in plentiful supply. Adding in a bit of foraged wild garlic gives a little bit allium zing. Olia uses beetroot leaves in her recipe, which is great for the summer months. The leaves from beetroot, chard, perpetual spinach and sea beet are all pretty much interchangeable as they are all variations on the same plant Beta vulgaris. Continue reading