< Summer
< Summer Food

Marshmallow Snowballs
Love Heart Biscuits
Blackberry and Apple Slices
Gooseberry Fool
Cherry Picking
Frozen Bananas
Lemon Drizzle Cake
Raspberry & Apple Palmiers
Making a Giant Teacake
Plum Squares
Bottled Fruit
Blackberry Polenta Cake
Trifle in a 'Trifle'
Pears in Lemon Juice
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Dough Balls
Kids' Summer Cup
Primrose Salad
Food by Firelight
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Buttermilk Cake
Maypole Cake
Flowers to Eat
Elderflower Cordial
Vanilla Ice-Cream with Orange Toffee and Cowslips

Vanilla Ice-Cream with Orange Toffee and Cowslips

The first ice-cream of the year? No, well, at least it's the first topped with home-made toffee and edible flowers from the garden.

250ml water
175g caster sugar
rind of 2 unwaxed oranges
good-quality tub of vanilla ice-cream
10-15 cowslip flowers with green bits removed

Bring water to the boil. Add sugar stirring all the time to dissolve without sticking to the bottom of the pan. Add the rind of the oranges (keeping a small amount back to decorate), and simmer for 20 to 30 min. The toffee should look like a deep cherry wood: keep a good eye on it in the last minutes of cooking as it can quickly turn from toffee to burnt sugar. Pour out on baking parchment placed on a flat baking tray. Leave to cool. When cold, place the toffee in a plastic bag and bash with a rolling pin. It should be brittle enough to break into small shards. To serve, put the ice cream in individual glasses, and arrange the cowslips, orange rind and toffee splinters on top.