Cookbook

Sticky Fingers, Green Thumb invites your imagination to travel out of the kitchen and into the garden. Almost sixty recipes celebrate vegetables, herbs and edible flowers in cakes and other sweet snacks. Tips on how to harness their unique flavours, prep them for baking and even grow them yourself will inspire you to create flavour-packed baked treats.

Recipes such as Spiced Parsnip & Willow Blossom cake; Porcini Caramel & Chestnut cake; Apple Cider and Zucchini muffins; Lavender Bay Leaf shortbread; Sweet Pea & Green Tea cake; Hibiscus brownies; and Lemon Myrtle & Fennel Seed honey cake, will get you thinking about your garden produce in a whole new way.

Broken into five chapters, including: Real Baking Know-how, Vegetables in Baked Desserts, and Edible Flowers & Herbs in Baked Desserts, each recipe includes a beginner gardening tip or trick so you can grow the produce you bake with.

This is baking as it should be – soulful, earthy and seasonal.