Lime Elderflower Shortbread 
230g butter
135g caster sugar
1 tsp Vanilla paste
250g plain flour
Zest of a lime
Pre- heat your oven to 160°c
Cream the butter and sugar until pale light and fluffy. Add salt, vanilla paste and plain flour mix. Grease a tart tin and spread the dough evenly through the tin. I use the @samuelgrovesgb fluted loose base tart tin from which It gives me a great consistent bake every time. Bake on 160°c for 30 minutes until golden
Leave to cool in the pan
Lime Elderflower sugar 
250g caster sugar
Zest two limes
1 elderflower head ( Trim of the flowers discard the stem)
Zest lime into the bowl of caster sugar. Rub between your fingers to release the lime oils. Trim the flower heads of the elderflower. Stir into sugar. Put the sugar in the oven on a flat baking tray for 15 minutes. Leave to cool. Blend in a blender you now how a fragrant fresh lime elder sugar. Dust a layer of sugar over your cool shortbread. Cut and serve
Keep remaining sugar for other future bakes.

Fig Almond & Hazelnut Friand
Makes approx 8-10 slices

115g Unsalted butter
65g All-purpose flour
200g ground almonds
A pinch of cinnamon
1/2 tsp salt
5 Egg Whites
1 tsp rum
6 figs
15g Hazelnuts crushed for topping
Icing sugar to dust
Yogurt or mascarpone for serving

Preheat oven the 180'c (375F)
Grease and line a 23inch cake tin with a removable base.
Put the butter in a saucepan. Heat until golden & the butter slightly browns.
Set aside to cool.
Whisk together the ground almonds, flour, cinnamon, salt in a large bowl and then mix in the sugar.
Whisk the egg whites in a large mixing bowl to loosen them up & then add tothe dry mix.
Stream the melted browned butter whisking as you go.
Add in your tsp of rum ( Optional)
Spoon batter into the cake tin.
Slice figs and add on top of the cake mixture.
Crush almonds with a rolling pin & sprinkle on top.
Bake for 25- 30 minutes. Let cool in the pan.
Serve with dusted icing sugar, yogurt, or mascarpone.

Ricotta Stuffed Courgette Flowers.
Battered & deep fried. A Simple delicious snack & fun food styling shoot.
For a really crispy & crunchy batter I used 00 flour from @cotswoldflour
Courgettes with flowers from our local @newtonfarmshopandcafe freshly picked from their farm.
To make these you need
courgettes with flower heads
120g ricotta
1 lemon grated
1 tbsp chopped fresh herbs
Salt to taste
Crispy batter
150g 00 flour
3 tbsp extra virgin olive oil
150ml warm water
1 Egg white
Whisk all the ingredients except the egg white together. Leave to rest in the fridge until needed.
Mix the ricotta, grated lemon, herbs, salt and pepper together. Stuff each courgette flower.
Heat up your deep fat fryer or skillet pan with sunflower oil.
Beat egg white until fluffy. Fold into batter. Will be quite a thick batter.  Add a little water if needed to think slightly loosen.
Dip stuffed courgettes into batter, coat well, fry until crispy.
Serve with a a honey vinegar dip, pesto or sweet chilli sauce.