Street food in Beijing, featuring bugs on a stick.

Eat this cake for breakfast (or any time) and feel no guilt – this courgette cake has veggies, whole grains and a secret ingredient to shine

Elderflower liqueur takes demure elderflowers and gives them a vodka kick, for a do-it-yourself St. Germain.

A leisurely bath in warm olive oil, herbs and chile makes garlic soft, creamy and buttery. Perfect for anything that needs garlic love.

Elderflower and lime make a floral, musky flavored syrup for drinking summer all year round.

Grilled garlic scapes, olives and English walnuts make a truly seasonal vegan pesto with a bite and a bit of heat.

The best way to freeze strawberries and your new secret weapon to make it fast and easy!

Dehydrating strawberries is a fast and versatile option for preserving summer’s bounty – great for baking and snacking all year round.

Call ’em crackers if you’re American, biscuits if you’re British, these snappy barley squares are rich in oat, black pepper and pumpkin seed

Two zesty riffs on the classic Italian lemon liqueur limoncello, these made with sweet lime and blood orange. Salute!

A reliable, dependable cake made exotic with a generous dose of bitter seville orange marmalade.

A quinoa salad with salt pickled lime, dried apricot, pistachio nuts and blood orange will jolt your winterized taste buds awake.

Scraps of quince peelings combine with blood orange, rosemary and vanilla to create a flowery citrus and herb syrup for drinks or glazes.

Cream gone sour? Don’t toss it, make these delicious fig lemon scones instead!

Ditch the flowers and chocolates and celebrate Valentine’s Day with piquant and meltingly tender Devilled Heart instead.

Orange flower water and custard cream hearts are a floral and creamy sandwich cookie made with Bird’s custard powder.

Pink peppercorn, apple and apricot make a tangy, sweet and zippy stuffing for a roast pork tenderloin.

Hand foraged sloe gin makes a remarkably fresh sloe gin fizz with deep berry and pine flavors.

This rustic and flavorful tart is perfect for winter with wine-poached dried peaches in a fragrant almond cream filling.

Leftover fish has never been so exciting – Bloody Mary Sauce with Bacon Vodka makes these fish cakes spectacular!

Smooth and luscious, lime curd is a versatile and luxurious way to capture citrus tang.

Cornish Saffron Cakes – These British apricot and currant drop scones are perfect for sweet or savory snacking – great with jam or cheese.