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This weeks Food Friday is Lavender Meringues and Lavender and Honey Flapjacks by Lucy Cufflin.

Here's the recipe:

Lucy’s lavender meringues

4 egg whites
250g caster sugar
4 lavender flowers finely chopped
Dash vinegar

Whisk the egg whites until firm with the dash of vinegar. They should be firm but not dry – this should take no more than a couple of minutes.
Add all the sugar in one go while the beaters are running and count to 4 whilst the machine is still whisking them immediately turn off, fold in the lavender
Pipe or spoon onto a baking sheet lined with baking parchment – you can make a large pavlova or individual small meringue shells or little meringues to put together later.
Bake at 140C for 45 minutes (a pavlova will take about 1 hour)

Allow to cool. Store in an air tight tin for up to 3 days
Whisk 250ml double cream with 75g of icing sugar and 1 head lavender chopped until thick but still soft
Pipe or spoon in between two meringues

Lucy’s lavender & honey flapjack

Oven 350F/180C
Cooking time 15-20 minutes
Prep time 10 minutes

200g butter
125g Demerara sugar
100g golden syrup
120g honey
300g porridge oats
2-4 lavender flowers chopped

Melt the butter, syrup, sugar and honey together adding a little salt if the butter is unsalted
When melted add the porridge and lavender and turn into a 20x 30cm tin lined with baking parchment

Bake uncovered for 15 -20 minutes
Cool and cut into bars

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