Everyone knows the fragrant scent of dried lavender, but it is also a very versatile ingredient in cooking.
For sweet recipes, dried lavender pairs well with madeleines, sponge cake and chocolate.
On the savoury side, it is a great addition to dressings and marinades, duck magret and prawns.
Chef Philippe's recipe: button mushroom and prawn salad, lavender dressing with olive oil and balsamic vinegar.
Work with small amounts of dried lavender to prevent the flavour from overpowering other ingredients.
Keep away from direct light and humidity.
Close the lid after each use to ensure the tub is airtight.
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