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Black Cow fondue with Dorset Knobs
Dorset Black Cow salad

Mark Hix recipe: Dorset Black Cow salad

Serves 4
Black Cow and ham crumpet with a fried duck egg
Quinoa, summer herb and Black Cow salad
Black Cow vodka and cheese

Mark Hix recipes: Our chef gets creative with produce from Lyme Regis's Food Rocks festival

Mark Hix has long championed Black Cow, and quite often collaborates with them. Here are his favourite ways to use their lovely products...

Serve flower fritters as a snack with drinks or as a garnish on another

Mark Hix recipe: Flower fritters

Serves 4
Bean, cucumber, radish and their flowers salad
Barbecued cuttlefish with the pickled chive buds

Mark Hix recipe: Pickled chive buds

This year my chives seem to be flowering like crazy, new blooms seem to sprout all the time. During their budding stage I experimented with pickling them in cider vinegar – so I'd have my own caper-like pickles. They worked a treat and managed to keep that pink tinge once pickled. Once you've got some on the go in a jar, you can just keep harvesting more and adding them to the mix – or use very small jars and have different batches with different vinegars, even.

Sweet cicely and raspberry jelly

Mark Hix recipes: Our chef cooks with the ultimate taste of summer - edible flowers

If you're harvesting vegetables from your garden right now, don’t forget to snip a few flowers, too - delicious pickled, fried or simply tossed raw into a salad

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