My chives burst into purple flower in the recent Devon sunshine and my first thought was how can we eat those lovely peppery blooms? A bowl full of left-over rice (why do I always make too much? I know, because I love it ), chopped parsley, chopped chive stems, crushed basil leaves, hazelnuts, dried sour barberries (sour cherries are more easily available, but I recommend you buy these on the internet as they give a sharp zing to many dishes without the sweetness of dried fruit), olive oil, lemon juice and zest, and plenty of salt. Decorate with the chive flowers. A winner, served with Tandoori Chicken English Stylee on a sunny Sunday.
Devonium & Kitchenalia 