Classic Herd Creme Fraiche
Vers Le Mont Organic Purple Sprouting Broccoli
Wild Garlic Flowers (found in most hedgerows for the next month)
And a little Honey, Black Pepper, Salt, Lemon juice and Extra Virgin Olive Oil.
Cook pasta to just al dente, drain and set aside. Rinse flower heads in water and a little vinegar, leave to dry. Add half creme fraiche and a 1 to 2 inch wide triangle of Dolcelatte to the pan, turn to medium heat and gently stir until smooth and creamy before adding half a glass of wine. Add a generous helping of freshly ground black pepper, a table spoon of honey and salt to taste. Remove from heat. Remove half of sprouting brocolli stems and blitz in a blender to a couscous consistency (leaving a little aside for sprinkling over at the end) add to warm sauce. Bring back to heat and simmer for 2 minutes, adjust seasoning to taste. Add pasta to sauce and simmer with the lid on for further 3-4 mins. Top with flowers and the rest of sprouting broccoli. Serve with a twist of black pepper, drizzle of extra virgin olive oil and a squeeze of lemon juice.