Marigold petals add spark to dark salad leaves, and single petals look great to accent pass-around food.
1 Place 4 eggs in a saucepan of boiling water for 4 minutes. Remove from the pot and run cold water over them until the eggs are cold. Peel gently, they will still be soft inside.
2 Mix a teaspoon of curry powder (or paste) into 5 tablespoons of mayonnaise and thin down with 4 tablespoons of cream.
3 Arrange a mix of salad leaves, including some red, in a serving dish. Scatter some chopped parsley over these.
4 Cut the soft boiled eggs in half and sit them gently on the salad.
5 Dress with the curry cream.
6 Detach the petals from the marigold flowers and drop these across the cream.