For the strawberries –
Melt the butter in a pan, add the lavender flowers and remove from the heat, stir in the crushed biscuits and half the sugar and mix together. While still warm, press the biscuit into the base of a flan ring. Refrigerate for an hour to set.
In a bowl, beat the cream cheese, remaining sugar and yogurt until smooth and add a couple of drops of cold lavender essence. In another bowl, whip the double cream until half whipped and just holding shape, then gently fold into the yogurt mixture until amalgamated. Spread the mixture over the biscuit base and smooth over the surface with a palate knife. Return to the fridge for an hour or until ready to serve.
For the strawberries, bring the sugar and 150ml water to the boil slowly while stirring. Add the kaffir leaves, if using, boil for 2 minutes to form a light lime syrup. Add the lime zest, juice and kaffir leaves. Put the strawberries in a bowl; pour the hot lime syrup over, leave to cool. Cut the cheesecake into wedges, garnish with the strawberries and sauce and serve.
Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. Work in the flours, lemon rind and lavender flowers. Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. Bake at 160C/gas 3 for 30-35 minutes until light golden. Mark the cake into 12 wedges and then leave to cool in the tin. Remove very carefully and serve with fresh strawberries and whipped lavender cream.
Bring the milk slowly to boiling point in a saucepan. Separately, mix together the egg yolks and sugar until thick. Pour into this the hot milk, whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens – do not boil or it will curdle. When you can see a film form over the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool.
When the custard base is cold, stir in the cream and the lavender essence. Transfer the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Mix 4 tbsp olive oil with 5 drops of Kentish Lavender Cooking Essence or Rosemary Cooking Essence – Hot, one crushed garlic clove plus salt and pepper. Brush on lamb, beef or chicken before cooking on the BBQ and sprinkle with lavender flower heads or sprigs of rosemary.
Use the same rosemary or lavender marinade for roasting vegetables or potatoes. Par-boil medium-sized potatoes with skins for 5 minutes, cut in half, brush with the marinade and roast on the BBQ (or in the oven) until cooked through. Sprinkle with lavender flowers or rosemary sprigs for the last few minutes of cooking.
Mix 4 tbsp olive oil (plus an optional 2 tbsp lavender honey) with 5 drops Kentish Lavender Essence – Hot, the juice of half a lemon, salt and pepper. Brush on chicken before cooking on the BBQ or baking in the oven.
When roasting a topside of Castle Farm Beef, make a lavender and coriander crust to infuse the beef with flavour:-
Take 2 tsp coriander seed and crush with 2 tsp culinary lavender heads. Mix with 2 tbsp lavender honey, pepper and salt. Rub the mixture in to the top of the beef, and roast in the normal way. Serve on a bed of fresh lavender stems.
Alternatively – you could just buy our Lavender & Coriander Salt Rub to make life easy!
Place the stock and lavender essence in a saucepan and bring to boil. Add the chicken breasts and return to boil and poach for 12-14 minutes until chicken is cooked through. Remove the chicken to a dish and keep warm while making the sauce.
Pour the stock into a jug. Melt the butter in the pan and soften the shallot gently for 3 minutes. Sprinkle on the flour and stir to mix. Gradually add the stock and stir while bringing to the boil. Simmer for 5 minutes then add the cream, salt and pepper. Simmer for a few minutes. Add lemon juice and season to taste. Pour the sauce over the chicken and serve with new potatoes and perhaps mange tout or sugar snap peas.