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Vegetable Parcels With Flowery Butter
Nasturtium leaves and flowers are edible and have a distinctive peppery flavour. They make a pretty addition to summer barbecue dishes.
Ingredients
200g/7oz baby carrots
250g/9oz yellow patty-pan squashes or yellow courgettes
115g/4oz baby sweetcorn
1 onion, thinly sliced
50g/2oz/4 tbsp butter, plus extra for greasing
Finely grated rind of ½ lemon
6 young nasturtium leaves
4-8 nasturtium flowers
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. Trim the vegetables with a sharp knife, leaving them whole unless they are very large - if necessary, cut them into even-size pieces.
2. Divide the vegetables between four double-thickness squares of buttered baking foil and season well.
3. Mix the butter with the lemon rind in a small bowl. Roughly chop the nasturtium leaves and add them to the butter. Place a generous spoonful of the butter on each pile of vegetables in the squares of baking foil.
4. Fold over the foil and seal the edges to make a neat parcel. Cook on a medium-hot barbecue for 30 minutes until the vegetables are tender. Open the parcels and top each with one or two nasturtium flowers. Serve at once.
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