primrose curd



If you’re lucky enough to have an abundant supply of yellow primroses growing in your garden or can pick some sustainably in public places (a few here and there – remember to leave lots for others to appreciate, and the bees!)


One big handful of primrose flowers and leaves (carefully picked)
450g of sugar
2 large apples
2 lemons
125g butter
4 eggs


Day one: Chop flowers and leaves and mix well with the sugar. Cover and leave for at least 24 hours to let the primrose flavours infuse into the sugar.

Day two: Peel, core and chop apples. Zest and juice the lemons and add approx. 100ml of water – gently cook in a saucepan until apple mix is soft enough to mash.

Make a bain marie above another saucepan; add apple water, primrose sugar and butter. Stir until melted and mixed. Strain mixture through a sieve to remove bits of flower and leaves and whisk in the eggs (whilst off the hob)

Place back on the hob and continue mixing until mixture thickens and looks curd like. This may take about 20 minutes; it will also thicken further as it cools.

Pour into sterilised jars and enjoy spread thickly on toast!