Sunday Telegraph "The leaves were exceptionally good".
Anneka Rice on Radio 2 - "Almost too beautiful to eat"

Saturday, 4 August 2012

       Cornflower and Berry Pavlova.

First gather your cornflowers. We grow pink and black ones as well as the traditional blue. Ensure that they are dry and free from insects and then crystallise them using gum arabic and caster sugar.

This is incredibly easy and means they'll last for months. For details on how to crystallise flowers look at our website (

Rustle up a meringue base by beating 4 egg whites until stiff in a squeaky clean bowl. Gradually add 225 grms of caster sugar a spoon full at a time. Then add 1/2 teaspoon of white wine vinegar and 1 teaspoon of cornflower (no idea why but that is what my mother always does and it works!) and give a final quick whisk.

Spread onto baking parchment and put in the oven at 120C (lower if a fan oven)  or gas mark 1/2. Cook for 1 1/2 hours in the oven and then switch off the oven leaving the meringue base in the oven until it is completely cold (overnight is best).
Easy & beautiful. Cornflower and Berry Pavlova
Add the seeds of 1/2 a vanilla pod and the zest of a lemon to a large carton of double cream and whisk until firm (you can use 1/2 cream and 1/2 mascarpone if you prefer).

Mound the cream on top of the cold meringue and add your chosen selection of berries and decorate with the crystallised cornflowers.