As Jenny Linford writes at the very beginning of this lovely book: “When you stop to think about it, all baking is botanical… Flour is made from grains, nuts, roots, pulses and seeds, so this fundamental starting point for baking has its origins in the plant world.” But what makes The Botanical Bakery such a good and pertinent title for this particular book is that it is written in celebration and support of the Royal Botanic Gardens, Kew. Linford’s Kew Gardens Cookbook is a wonderful repository of recipes inspired by the plant world, and this volume promises to be as valuable a resource for the cook — or rather, baker — in need of ideas, encouragement and pleasure in the kitchen at home.
Beautifully illustrated with botanical drawings (though there are also photographs), this is a book to feed the imagination of the experienced baker, and to propel the novice. My copy is a-flutter with post-it notes. Eagerly bookmarked so far are the Mint Chocolate Chip Cookies; Liquorice Gingerbread; Cardamom Shortbread Wedges; Pistachio Ricciarelli; Hazelnut, Raisin and Rosemary Soda Bread; Green Olive and Nigella Seed Breadsticks (but of course); Honey and Apricot Chelsea Buns; Mushroom Rice Pie; Apple and Quince Pie; Bay Leaf Custard Pie made with filo; and Lime and Coconut Drizzle Cake. It would have been a pleasure to bring you any of these recipes, but the one I just had to share with you today is for the beautiful Orange and Coriander Seed Buns, which Linford recommends serving either warm or at room temperature with butter or clotted cream and apricot jam.
The Botanical Bakery: 60 Delicious Recipes That Make Your Bakes Blossom by Jenny Linford is out now (Orange Hippo, £25).
Photos by Laura Edwards.
