Nasturtiums are lovely and very easy to grow - although do not attempt to do so if you have peacocks as they eat them all as I have learned from bitter experience. You can add them to salads or as Kathy Brown does in her book, stuff them with mackerel or salmon pate and serve as a canape - they look so delicious and guests always love them.

For a simple smoked salmon pate, blitz 300grams smoked salmon with the juice of a lemon and some freshly ground black pepper and sea salt in a blender. Slowly add 100ml of double cream whilst the blender is on. Taste and add more lemon or seasoning if necessary. Your pate is ready to serve. It really is that simple! If you are filling the nasturtium flowers, place the pate in a piping bag and pipe a small amount into each flower. Serve straight away otherwise the flowers will wilt.