"The menu was based on my interpretation of what the sun tastes like," writes @lailacooks in her latest column. "Stuffed courgette blossoms with ricotta, anchovy and citron; bean purée with tomato and fennel flowers, braised fennel with sauce gribiche; peas and fresh broad beans in lovage oil with flowering borage; hake poached in fig leaf served with aïoli; new potatoes and finally Danish strawberries with meringue, crème anglaise and camomile. There were loads of edible flowers because the florist was kind enough to give me some from her father’s garden. I am not keen on using ingredients solely to garnish. If something finds its way into a dish, it’s because it’s delicious and serves a purpose". See her feast at link in bio.⁠ 📷 Pavlova with strawberries, créme anglais and fig-leaf whipped cream © @adriannaglaviano⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ #summercooking⁠ ⁠