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Available for over a year

This weeks Food Friday is Lavender Meringues and Lavender and Honey Flapjacks by Lucy Cufflin. Here's the recipe: Lucy’s lavender meringues 4 egg whites 250g caster sugar 4 lavender flowers finely chopped Dash vinegar Whisk the egg whites until firm with the dash of vinegar. They should be firm but not dry – this should take no more than a couple of minutes. Add all the sugar in one go while the beaters are running and count to 4 whilst the machine is still whisking them immediately turn off, fold in the lavender Pipe or spoon onto a baking sheet lined with baking parchment – you can make a large pavlova or individual small meringue shells or little meringues to put together later. Bake at 140C for 45 minutes (a pavlova will take about 1 hour) Allow to cool. Store in an air tight tin for up to 3 days Whisk 250ml double cream with 75g of icing sugar and 1 head lavender chopped until thick but still soft Pipe or spoon in between two meringues Lucy’s lavender & honey flapjack Oven 350F/180C Cooking time 15-20 minutes Prep time 10 minutes 200g butter 125g Demerara sugar 100g golden syrup 120g honey 300g porridge oats 2-4 lavender flowers chopped Melt the butter, syrup, sugar and honey together adding a little salt if the butter is unsalted When melted add the porridge and lavender and turn into a 20x 30cm tin lined with baking parchment Bake uncovered for 15 -20 minutes Cool and cut into bars