This week we took a look at, The Scented Kitchen by Frances Bissell. This is a book on cooking with flowers; yes flowers, not flours! While the book covers recipes with nasturtiums, pansies, and a whole host of other flowers that might be a little challenging, there are also recipes with lavender and elderflower that are very approachable. We went for Duck breasts with honey, lavender and cider glaze, which we served with new potatoes and carrots. The recipe starts by infusing honey with lavender to make lavender honey. This tasted delicious and would be amazing on sourdough with goat’s cheese. The duck breasts were then coated in a glaze made with honey, cider, and calvados and left overnight. Then it’s simply pan-frying the duck for what was a delicious result. A nice diversion of a cookbook to make use of this week.