I am not the first person to pair Chamomile and Strawberries – there is a recipe for chamomile panna cotta and macerated strawberries in one of Heston Blumenthal’s books and a quick jaunt around the internets will bring up recipes for chamomile sorbet, chamomile custard and other sweet floral delights made with chamomile. Yet, it is a rare combination. Maybe unsurprising given a lot of us will have grown up sipping tepid chamomile tea while recuperating from yet another childhood illness. Yet with herbs finding their way into baked goods more and more, it is about time we gave chamomile a second chance. Its flavour is delicate. Lemony, even a bit grassy, and undoubtedly floral. Moderation is key when using chamomile – too generous a helping will yield a bitter flavour yet, if you show too much restraint, the chamomile will be imperceptible. These individual Victoria Sponge Cakes are my idea of the perfect treat for a summery afternoon tea.
One of our first weekends in Rome took us to Eataly, the shrine to consumerism in terms of Italian regional