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On a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run fork-to-fork supper club, organic small-holding, and fledgling cooking and growing school, The Edible Flower.

In their first cookbook, learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows.

Feast, celebrate and bring people together with more than 50 recipes for small plates, mains, desserts, baking, snacks, and drinks, at once fresh and flavorful, and absolutely stunning to serve.

Hardcover, 304 pages, 2023.

10.4 x 7.4 x 1.1 in.