Nasturtium and Runner Bean Omelette Ingredients for each omelette 50g./2 ozs runner beans 2 eggs 30ml./2 tbspoons milk 2 nasturtium seeds, crushed 4 nasturtium petals 15 ml./1 tbspooon butter (Optional) Freshly grated parmesan or strong cheddar cheese Salt and pepper Method Slice the beans, add to a small saucepan of boiling water, cook for 4 mins. and drain. Beat eggs with the milk. Crush seeds (with fork or in pestle and mortar) and add to egg mixture with petals. Season lightly. Melt butter in frying pan until hot, then add mixture and the drained beans, cooking until just set. Sprinkle with cheese and serve immediately, garnished with extra petals if liked. Rosemary Chicken (serves ¾) 450g./1lb skinless, boneless chicken breasts 3 tbspoons unsalted butter 2 tbspoons rosemary flowers, coarsely chopped Juice of 1 lemon Method Place chicken breasts in a polythene bag and flatten with a rolling pin until 6mm/0.25 “ thick. Melt butter in pan and add chicken. Add rosemary flowers and fry briefly on each side until golden brown. Sprinkle with lemon juice and serve, adding the pan juices as a sauce. Violet/viola/pansy soup 1 litre/1.75 pints of stock (home made or shop bought) 40g./1.75 ozs. Long grain rice 1 teaspn. Lemon juice 0.5 cupful of freshly picked violets or small flowered pansies or violas Method Boil the rice in the stock for 20 mins. until soft. Add the flowers and lemon juice and cover with a lid, simmering gently for 2 minutes. Serve immediately.