It’s not everyday that I get a mention in a cook book – hardly surprising considering my cooking – but I was proud as punch at the launch of local Chef, Shaun Rankin’s first cookbook “Seasoned Islands“, because that’s exactly what happened. The lavender and I get a mention and the lavender is used as an ingredient in a few delicious recipes.
Shaun has very much adopted Jersey as his home, where he runs Bohemia (named in the top 20 restaurants in The Good Food Guide 2009, and where he won his first Michelin star). He is of course passionate about his food, and about the huge array of delicious, high quality ingredients that are produced in the Channel Islands. His book is all about using those ingredients to produce wholesome, not-too-fancy, delicious family food, and I’m chuffed to be associated with it.
The recipes featuring our culinary lavender are a strawberry & lavender panna cotta with olive oil shortbread, and a shoulder of lamb cooked in hay with lavender, herbs and garlic. I cannot wait to try the recipes out for myself.
So if you’re looking for a lovely Christmas present, look no further. This is the one. To purchase Seasoned Islands by Shaun Rankin click here.