Day 344: - Flower Friday

And for her main course, Karen has prepared a sous-vide of azalea on a cherry blossom foam, served with a duo of caramelised clematis, glazed bluebell spears, a fan of seared baby ferns and a gremolata of mixed buds. On the side is a chilled pieris velouté,

Thanks to Bikerbear for Flower Friday with a kitchen twist.

Of course for tea we actually will be having fish fingers, oven chips and frozen peas.