EASTERN DELIGHTS

Be inspired by the Middle East and add spice to your sweet treats

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Crystallised flowers

Makes 15-20

* 1–2 organic unsprayed roses in full bloom (about 20 petals)

* 1 egg white, whisked to a light froth

* 50g caster sugar

Carefully pick the petals from the roses, taking care not to bruise or tear them. Select small, unblemished petals. Line up two bowls on your work surface, one containing the whisked egg white, the other the sugar. Working one at a time, hold a petal on one forefinger and use the other to lightly brush it all over with the egg white, then drop it gently into the bowl of sugar. Once you have coated several petals with egg white, tumble them gently in the sugar so they are evenly coated, but take care not to touch them too much with your fingers.

Use a small pair of tweezers to pick the petals out of the sugar and transfer them to a wire rack. Hold the petals at the base, as even the slightest touch can dislodge the sugar and egg white, making them patchy. Once you have completed a few petals, you can work out the method that works best. Leave the petals alone for 12 hours to dry completely. They will harden as the sugar and egg white sets. Store the crystallized petals between sheets of baking paper in an airtight container. They will keep for several months.

Blood orange steamed puddings

Makes 8