I’M COOKING WITH nasturtiums

Cheerful nasturtiums provide a visual feast in the garden and taste great too. Every part of the plant is edible. The fragrant seeds can be eaten raw or pickled and used as a substitute for capers. The leaves have a distinctive peppery flavour similar to rocket or radishes, while the flowers are milder in taste – both can be used in a variety of ways. The leaves and flower petals add a punchy burst to salads, pesto, dressings and sauces. Try making fresh nasturtium wraps, filling the raw leaves with tasty titbits. The chopped leaves and stems can be cooked in dishes like frittatas, pies and omelettes. Stuff the leaves with rice or mince (as an alternative to cabbage or vine leaves) and steam cook. Make a tea infusion with the flowers or steep them in vinegar to pungently flavour it. The flowers also make a pretty garnish for summer cocktails.