As promised, here’s my first idea for using up a glut of lemon balm. A Google search has confirmed this herb is virtually indestructible in the garden and tends to take over. Gardeners are pulling it up for chucking on the compost in desperation. I suggest offering it to neighbours who are keen cooks. It also makes a nice, calming tea – just steep a few sprigs in boiled water in a mug or teapot.  Classy and lovely.

Here’s my idea for Lemon Balm Fairy Cakes – or muffins, depending on the size of your paper cake cases. You can also use the same mixture to make one big cake, and drizzle over a lemon sugar syrup, or add a simple lemon icing afterwards if you like, to make it extra moreish. My husband tells me (having scoffed 3 in about a minute) that they are moist enough without this, especially if you eat them warm from the oven. I can confirm this, having tried two, purely in the name of research of course.

Recipe: Lemon Balm Fairy Cakes

Ingredients (makes 12): 

3-4 sprigs fresh lemon balm (or lemon mint)

1, lemon, grated zest and juice

130g butter , 130g sugar, 2 eggs

200g plain flour (I used gluten free)

1 tsp baking powder (or a half tsp each Cream of Tartar and Bicarbonate of Soda)

Method:  Preheat oven to 180 degrees Celsius. Roughly chop lemon balm and put in a liquidiser or food processor with the juice of the lemon. Blitz. In a food processor, cream together butter, sugar, eggs (just add these ingredients to the lemon mix if you used a food processor for that). Add in all the other ingredients and while it’s mixing, set out 12 cake cases in a bun tray. Divide the mix between the cake cases and bake 15 minutes (they may need a bit longer) till they’re light golden on top. Cool on a wire tray and ice if you wish (use icing sugar and lemon juice mixed, or beat together butter, icing sugar and lemon zest for a butter icing)