Recipes: Two ways with nasturtiums
Cocktail-making legend and culinary creative Ryan Chetiyawardana (Mr Lyan) knows his nasturtiums – try his drink / dine combo for a taste of spring
Garden Paloma • makes 1
The peppery notes of nasturtium leaves are best enjoyed fresh – shake them extra hard to make sure they release all of their green vibrancy into this refreshing cocktail. Their crisp bite and flavour marries beautifully with the tequila’s spice.
35ml reposado tequila
1 drop orange blossom
chilled champagne, to top
6 small nasturtium leaves
1 tbsp wildflower honey
20ml pink grapefruit juice
10ml lime juice
Add all the ingredients (except the champagne) to a shaker. Add ice. Shake very hard. Then double strain into a chilled flute.
Top with champagne and garnish with a nasturtium flower.
Courgette with nasturtium pesto • serves 2
A beautifully green dish ideal for a light lunch or starter. Give it a rich and vibrant twist with a generous topping of ricotta and pomegranate.
Take a few small courgettes and quarter lengthways into thick batons. Set a pan over a medium heat, add a splash of vegetable oil. Toss the courgettes in the hot oil, then sprinkle with salt, cumin and coriander seeds. Transfer to a baking tray and roast in a hot oven until golden – this might take around 15 minutes.
In the meantime, add a handful of nasturtium leaves to a blender with a thumb of Parmesan, 6 walnuts, a clove of garlic, a tablespoon of capers, a few mint leaves, a splash of cider vinegar, a pinch of salt and a drizzle of extra virgin olive oil.
Blitz until you have a loose pesto.
Drop your roasted courgettes into a bowl and coat in the nasturtium pesto. Serve on two plates and dot with spoonfuls of ricotta and a sprinkle of fresh pomegranate seeds.