Fool proof food

Claire Ptak’s Candied Flowers

A bouquet of fresh, edible flowers such as pansies, violets or garden roses

Free-range egg whites

Caster sugar

Equipment: A soft bristled painting brush or pastry brush

Dip the brush in the whites and then pat out on a paper towel to get excess white off of the brush. You don’t want to saturate the petals, only get them just damp enough to hold the caster sugar.

Sprinkle the petals with a generous amount of caster sugar and leave in a warm place to dry.