Lavender Crème Brûlée

Lavender is perhaps the most romantic and visually appealing plant. I adore lavender, with its soft, enveloping violet-blue colour. Picture endless fields with a single tree or quaint building in the distance... These fragrant lavender fields are truly a symbol of Provence. You can also find lavender in meticulously maintained English gardens, albeit a slightly different variety but equally charming nonetheless. And you'll often find another treasured flower nearby: the thistle, which is Scotland's national symbol. Recently, I made a geographical discovery: I discovered the Royal Botanic Gardens at Kew in West London, and I must say, I was bowled over. The variety of unique flora that thrives there is simply mesmerising. In my view, Kew Gardens tops the list of London's beautifully kept gardens. But let's not forget about the edible aspect: have you ever tasted lavender? If not, you simply must! You could sample some refreshing lavender lemonade or – my personal favourite – lavender crème brûlée. Until I tried this dessert with its delicate and captivating lavender aroma in a town on the French Riviera, I was a loyal fan of citrus-ginger crème brûlée (a most delicious version). However, the lingering lavender essence and aftertaste truly leave a lasting impression. And the best part is, making your own lavender crème brûlée is actually quite straightforward.