4 Bites: Summery ways with edible flowers

Lime ice

1 Mix the freshly-squeezed juice of limes, grapefruit or lemons with a little water. Pour into ice cube trays, add edible flowers to the trays and freeze. Use in long, cool summer drinks.

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Fruit salsa

1. Chop a medley of fresh fruit such as strawberries, pineapple and mango, into small even-sized dice. Sprinkle with a little icing sugar and a splash of gin, and leave to macerate.
2. To serve, toss fruits with passionfruit pulp, or a berry compote, and picked flower petals. Serve as an accompaniment to cakes, ice creams and desserts.

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Flower cookies

1. Blitz 150g almonds until finely ground. Add to a bowl with 70g plain flour, 100g caster sugar, the zest of 1 orange and a little grated nutmeg.
2. Beat 1 whole egg with 2 egg yolks (reserve the whites) until pale and ribbony. Set aside. In a separate bowl, beat the 2 egg whites to form stiff peaks. Fold the egg yolks into the flour mix, then gently fold in the egg whites.
3. Place small (well-spaced) spoonfuls on a baking paper-lined baking tray, spreading the dough out with a spoon if you want a thinner, crunchier cookie. Top the dough with picked edible flower petals and bake in a 200C oven for 20 minutes until just golden. Cool to serve. Makes 20-30 cookies, depending on spoon size.

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Spring rolls

1. Toss cooked rice noodles with thinly sliced (or peeled) asparagus, spring onions or chives, fresh coriander leaves, the zest and juice of a lime, a little finely grated ginger, fresh pepper and a splash of fish sauce, soy sauce and sesame oil to taste.
2. Pour boiling water over some rice paper sheets and refresh in cold water once tender. Lay rice paper sheets out on a clean tea towel and place colourful flower petals on them. Lay noodle mix across the centre, then tuck in the ends and roll them up. Serve with a peanut or spicy dipping sauce.

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