Create the perfect feast for Mother's Day with the help of Australian food blogger and entrepreneur, Lorraine Elliott, aka Not Quite Nigella.
It makes me endlessly sad that of all the traits I inherited from my mother her green thumb was not one of them. It's not for lack of trying, but gardening isn't my greatest skill. One year ago I bought a fig tree. Tragically, it's dead now. I tried to grow chillies - they also died. The only thing I'm able to keep alive is aloe vera - and that's because it requires zero attention!
I wish I had a green thumb like my mother as I adore flowers, and the sight of fresh florals in the house makes me so happy. Not only do I find them a beautiful addition to my home, but foodies will also be keen to know there are several types of flowers that are edible and go perfectly in salads.
There are many varieties, from carnations to lavender, and most flowers that blossom from other produce (e.g. allium - flower varieties that grow from garlic, onion and chives, basil and, of course, zucchini). You just need ones grown without pesticides and sprays – they brighten up food beautifully.
This Mother's Day I'm making a meal that contains beautiful edible flowers to tie together a floral Autumn lunch for mum.
Starting with an antipasto platter and moving on to a home-baked butter pastry quiche, a gorgeous green, floral salad, and a luscious pink pavlova for dessert, I've created a feast for 4 to 6 people that you can also share with your mum this Mother's Day.
An antipasto platter is a traditional starter course of meals in Italy. Just make sure you don't fill up before the rest of the meal!
My quiche recipe requires you to home-bake your own scrumptious, buttery pastry. In other words, it's the perfect labour of love to show your mum what she means to you.
Here come the flowers! If you can grow or get your hands on some pink flowers, they perfectly complement the intense green of the avocado and edamame beans.
This luscious pink pavlova with fresh raspberries, pomegranate, pistachios, sour cream and raspberry caramel tastes a little bit like cheesecake and pavlova in one!
All images by Lorraine Elliot/Not Quite Nigella