Buttercup: how to roast

By roasting buttercups cut in half, face down, they steam as they roast, adding a depth to their flavour. The skins are entirely edible too.

Step 1: Wipe clean and cut in half down the middle. Scoop out seeds and lightly brush inside and out with olive oil.

Step 2: Place cut side down on a sheet of baking paper and roast at 210C for 30-40 minutes, until a fork pushes through easily.

Step 3: Turn flesh-side up and roast a further 10 minutes.

Step 4: Remove from oven, cover with a clean tea towel, and cool.