Last month, when I wrote about ‘cooking with leaves’, my friend Milli - of Milli’s Kitchen - asked whether I’d ever used fig leaves as an infusion. To be honest, it was the first time I’d ever used blackcurrant leaves to flavour a dish, and I was still buoyed with the success of that. So the answer was no - my only experience of fig leaves was in lovely, oily, savoury dolma. Never anything more elaborate.…
Cooking with Leaves
Cooking with flowers is becoming ever more popular. Salads are dotted with orange bursts of nasturtiums and pansies, ice creams are laced with lavender, and the most recent Great British Bake Off episode showed Ruby scattering her savoury bread in a confetti of rose petals.…
Hello – I'm Rachel Walker – food writer and cook. I live in East London with my very tolerant husband, who is often alarmed to find pig trotters or brining lamb tongues floating in the fridge. 
