First in the series of nasturtium recipes are these bright and colourful stuffed nasturtium flowers. So simple and easy to make. They’re an ideal summer snack or canape.

Nasturtiums are an amazing plant, originally from South America, but can be found in many gardens around the world, including right here at Salters HQ.

The name comes from the Latin words “nasus” and “tortus” which mean “nose-twister” – a descriptive term for its peppery and pungent taste. They’re widely used as companion plants for tomatoes, cucumbers and radishes to help deter pests and encourage helpful insects, as well as to add a splash of colour and movement to the garden.

But those of us in the culinary world know that they can do a whole lot more. So I’m sharing with you a short series of recipes, over the next few weeks, to highlight just what you can do with the fabulous plants.

First up this week,

Stuffed nasturtium flowers

Ingredients:

16 nasturtium flowers

8oz cream cheese (or a mixture of cream cheese and whipped feta)

1 garlic clove, finely crushed

1⁄2 tbsp fresh chives (you can use chive blossoms instead)

1 tbsp chopped fresh lemon verbena (or lemon balm, lemon thyme, lemon basil, or lemon zest)

salt and pepper to taste

Method:

• Make sure flowers are washed clean, free from pests and dry. Make sure you pick out any little stamens. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.

• Mix cream cheese with the herbs and garlic and season to taste. The flowers are slightly peppery themselves, so you may not need much, or any pepper. You can also blitz all the ingredients in a small food processor too.

• Spoon the mixture into a piping bag and pipe into the centre of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick.

• This makes 4 servings, 4 stuffed flowers per person.