This recipe comes from Dan Doherty of Duck and Waffle. Herbs and edible flowers come in a wonderful variety of flavours and aromas. Traditional herb-based green sauces, such as chimichurri and salsa verde, can be adjusted using whatever you find around. Peppery nasturtiums, tart wood sorrel and bitter flower petals mixed with good olive oil, shallots and a touch of lemon make a great accompaniment to steak, especially a tender, rare rump.
Duck breast in apple and calvados sauce - I just used this recipe and substituted plums for chopped desert apple and omitted the star anise. Finished the sauce with 100ml of double cream. YUMMERLISHIOUS!
Wood Sorrel (Oxalis) Edible parts: It's a thirst quencher and is refreshing to eat. The leaves, flowers and immature green seed pods are all edible having a mild sour flavour that resembles lemons. It can be made into tea, added to salads, used in soups/sauces and used as a seasoning.