Remove all stems and seeds, finely grind the flowers, and
cook in a pan over low heat in 2 T butter (very low heat) or (better) coconut oil.
Dissolved 75g golden caster
sugar in a pan over low heat with 45 ml water, then bought it up to a boil and simmered for 3 or 4 minutes to give a syrupy consistency.
If your coconut oil is rock hard, you can warm is in a pan over low heat first
As not everyone has the time to stand over their porridge with a thermometer every morning, my recommendation is to place the
porridge in a pan over low heat and stir continuously until it's just warm to touch.
To make the lemon & garlic toasts, gently warm the olive oil and
garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned.
Also a good way to use up stale bread — if it needs extra help, grate it then toss with a little olive oil, sea salt and a clove of smashed garlic before
tossing in a pan over low heat until golden.
In a pan over a low heat, melt the nut / seed butter and coconut nectar / date paste together, it turns into this amazing vegan caramel!
In a pan over low heat, combine 1 tbsp coconut oil and 1 tsp ghee until melted.
Meanwhile,
in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil.
In a pan over low heat, stir together honey and peanut butter until smooth.