Primrose curd.

Photo neilwhitephotography

I’m the first one to admit that I am first and foremost a gardener and what happens in the kitchen can be a little random and unpredictable to say the least. Therefore, where possible, I rely on those far more proficient than myself both in terms of culinary expertise and generosity of spirit to help with recipes.

This recipe was generously shared by the lovely Liz Knight of http://www.foragefinefoods.co.uk who is a genius on all things foraged and sells wonderful pots of gathered genius to transport the most humble of ingredients into something extraordinary. Her website is well worth a visit.

 

The stunning photo was taken by the very talented http://www.neilwhite.co.uk

 

Primrose Curd

 

Two generous handfuls of unsprayed clean primrose petals.

450grms sugar

450grms Bramley apple

125grms unsalted butter

4-5 large eggs

The zest and juice of two lemons.

 

Day One

Finely chop the primrose petals and place them with the sugar in a container and stir through the primrose flowers. Cover and leave for at least 24 hours (this will allow the flavours from the petals to be released into the sugar.

 

Day Two

Peel and chop 450grms of apples, put them in a pan with 100ml of water and the lemon zest and juice. On the hob, gently cook the apple until it is yieldingly soft and then mash it into a purée.

 

One third fill a pan with water and place a snug-fitting heat-proof bowl on the top of the pan. Add the apple, butter, lemon juice and primrose sugar mixture to the bowl. Heat the pan and stir the mixture until the butter has completely melted.

 

Turn off the heat and add the eggs to the mixture through a sieve. Stir the eggs in thoroughly with a balloon whisk.

 

Put the pan back on a gentle heat and stir the mixture for about 10 minutes until it thickens. (It will thicken further as it cools). Pour the curd into sterilised jars, seal immediately and store in the fridge where it will keep for up to a month.