Packed with vitamin C, everything about the nasturtium plant is edible - and bold and beautiful, too
Makes 25
25 nasturtium flowers
125g ricotta
2 tbsp finely chopped basil leaves
30g finely chopped walnuts
¼ tsp sea salt, plus more to taste
1 Trim the nasturtium stems to around 1cm, then submerge flowers in water for 5-10 mins to remove any dirt or bugs. Gently rinse in cool water before placing on a towel to dry.
2 Meanwhile, combine the ricotta, basil, walnuts, and season with salt.
3 Using about 1 teaspoon per flower, stuff each nasturtium with the flavoured ricotta.
These nastirutium flowers make a wonderful nibble with drinks or a starter to a late summer lunch. They’re just one of the recipes by Lottie Storey in this month’s edible flowers series, Pick n Mix, in which we look at different floral edibles. August’s edible flowers are nasturtiums and chives.
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