Journal

Goats cheese with edible flowers recipe

This morning my friend brought me round a kilner jar of cheese from her goats.

I love goats cheese - my favourite restaurant is goat themed, it would be my desert island food - so it is always a wonderful treat.

By co-incidence 91 Magazine - which is my great new discovery this month - had a recipe for flavoured goats cheese covered in flowers. I had to give it a go.

This is completely inspired by the article Three Ways with Edible Flowers in issue s/s 2018 of 91 Magazine.

I popped down to the village and picked some wild garlic from the slope behind the carpark, I pulled some flowers from a primrose in the pots outside the workshop and this is what I made.

Ingredients

• 100g soft goats cheese
• 6 wild garlic leaves chopped up fine
• zest of small lemon
• pinch of salt (I used Cornish sea salt with seaweed because it is my new love and I'm adding it to everything)
• 20 primrose flowers, 4 garlic leaves to serve.

Mix the goats cheese and the seasonings together in a small bowl.

Use 2 spoons to make the goats cheese into a ball.

Lay 4 wild garlic leaves on a plate and carefully put the goats cheese ball onto them.

Put the primrose flowers all over the goats cheese until it looks like a 1960s swimming hat.

Serve! I think it would look particularly stunning on those charcoal black crackers.

Make sure that you know where your flowers (& garlic) have been growing, avoid any that may have been sprayed with pesticides and wash and dry them well.