Paula McIntyre embraces the new season with a twist on an old favourite, and a new ingredient

Carrot cake with gorse frosting There are definite signs of spring in the air. The countryside is adorned with canary yellow gorse shrubs, buds are starting to appear on trees and the herbs in pots around my garden are awakening from their winter slumber. Gorse is a particular favourite of mine, not just to look at but its scent.

I have a vivid recollection as a child of smelling coconut on a hillside walk and being mesmerised that it came from the yellow plants. When I brought out a gin a couple of years ago gorse was one of the main botanicals. If you dry the flowers in a low, 80oC oven on a tray lined with parchment paper you can preserve their vibrant colour and aroma.



Grind them up in a coffee grinder or put them in a bag and bash with a rolling pin. You can mix this yellow powder with seasalt to form a salty, coconut rim for a margarita cocktail or mix it with sugar to sweeten and colour desserts..