As the days shorten and the air turns crisp, autumn invites us back into the kitchen. It’s the season for slow mornings, home baking, and warming drinks by the fire. And what better ingredient to bring gentle natural fragrance and flavour to your autumn cooking than lavender?

Used sparingly, culinary lavender adds a subtle floral note that pairs beautifully with honey, apples, pears, and warm spices. From lavender honey butter on toast to apple crumble with a fragrant twist, these seasonal recipes are simple to make, comforting to eat, and filled with the scent of the English countryside.

 

Lavender Honey Butter: The Perfect Autumn Toast Topper

There’s something quietly joyful about that first cup of tea and warm slice of toast on a cold morning. A spoonful of this lavender honey butter melts into golden pools over crumpets, scones, or pancakes - bringing a whisper of sweetness and calm to the start of your day.

Ingredients

• 60 g unsalted butter, softened to room temperature
• 1 tbsp lavender honey (or plain honey gently infused with dried lavender)
• ½ tsp culinary-grade dried lavender buds, finely ground
• Pinch of sea salt
• Optional: ½ tsp lavender sugar

Method

1. Allow the butter to soften until easily spreadable.
2. In a small bowl, beat the butter until light and creamy.
3. Stir in the honey, ground lavender, and salt. For a more delicate flavour, warm the honey with lavender buds first, then strain before mixing.
4. Spoon into a small jar and refrigerate until set.

Serving idea: Spread over warm toast, swirl into porridge, or serve alongside freshly baked scones for an autumn breakfast or afternoon tea.

 

Lavender-Infused Apple Crumble

Few puddings feel as nostalgic as apple crumble. This version takes the familiar comfort of baked apples and buttery topping, then adds a touch of lavender for something fragrant yet grounded - perfect for cosy evenings.

Ingredients
For the filling:

• 4 large cooking apples, peeled and sliced
• 1 tbsp lemon juice
• 2 tbsp lavender sugar
• ½ tsp ground cinnamon
• ½ tsp ground dried lavender
• 1 tbsp butter

For the topping:

• 100 g plain flour
• 50 g rolled oats
• 60 g cold butter, cubed
• 40 g lavender sugar
• Pinch of salt

Method

1. Preheat the oven to 180 °C (160 °C fan).
2. Toss apple slices with lemon juice, cinnamon, lavender, and sugar. Spread into a buttered baking dish.
3. In another bowl, rub butter into flour and oats until it resembles breadcrumbs. Stir in sugar and salt.
4. Sprinkle over the apples and bake for 30–35 minutes, until the topping is golden and the fruit is bubbling beneath.
5. Leave to cool slightly before serving with custard or cream.

Perfect for Sunday lunches, cosy evenings, or as a heart-warming dessert after an autumn walk.

 

Lavender Toffee Apples

Note: This needs to be made by an adult as the boiling temperature is very high - just let the kids enjoy eating them!  

 

A whimsical twist on a classic, these lavender toffee apples add a floral note to crisp orchard fruit - ideal for autumn fairs, Halloween celebrations, or Bonfire Night gatherings.

Ingredients

• 6 firm apples, washed and dried
• 200 g caster sugar
• 60 ml water
• 50 g golden syrup
• 1 tbsp crushed dried lavender buds
• 2 tbsp lavender sugar

Method

1. Insert wooden sticks into the apples and set on parchment paper.
2. In a heavy-based saucepan, combine sugar, syrup, and water. Heat gently until dissolved, then boil until it reaches 150 °C (hard crack stage).
3. Remove from the heat and stir in the lavender and lavender sugar.
4. Working quickly, dip each apple and swirl to coat evenly.
5. Leave to cool until the toffee sets hard and glossy.

Tip: For a subtle shimmer, sprinkle dried lavender grains over the apples before the coating hardens.

 

Pear, Honey & Lavender Galette

This rustic tart is autumn on a plate - flaky pastry, soft caramelised pears, and the floral sweetness of lavender honey. It looks impressive but couldn’t be simpler to make.

Ingredients
For the pastry:

• 200 g plain flour
• 100 g cold butter, cubed
• Pinch of salt
• 2–3 tbsp cold water

For the filling:

• 3 ripe pears, thinly sliced
• 2 tbsp honey (lavender honey if available)
• ½ tsp ground dried lavender
• 1 tbsp lavender sugar
• Zest of ½ lemon

Method

1. Rub butter into flour and salt until crumbly. Add just enough water to form a dough. Chill for 20 minutes.
2. Roll out the pastry into a rough circle and place on a baking tray lined with parchment.
3. In a bowl, toss the pears with honey, lavender, sugar, and lemon zest. Arrange in the centre of the pastry, leaving a 4 cm border.
4. Fold the edges of pastry over the fruit, pleating as you go.
5. Bake at 190 °C for 35–40 minutes, until golden brown and bubbling.

Serving suggestion: Serve warm with a drizzle of honey and a dollop of crème fraîche or vanilla ice cream.

 

Lavender-Infused Chai Latte

The perfect drink for darkening afternoons, this lavender chai latte blends the warmth of traditional spices with the gentle, soothing aroma of lavender. It’s like wrapping yourself in a blanket - calm, cosy, and a little indulgent.

Ingredients

• 300 ml milk (or plant-based milk)
• 200 ml water
• 1 tbsp black tea or 2 chai tea bags
• ½ tsp dried lavender buds
• 1 tbsp honey or lavender honey
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves

Method

1. In a small saucepan, simmer the water with the spices and lavender for 4–5 minutes to release their fragrance.
2. Add the tea and steep for another 2 minutes. Strain into a clean pan.
3. Stir in milk and honey, then warm gently.
4. Whisk until frothy, pour into mugs, and top with a pinch of cinnamon.

Perfect for Autumn afternoons, reading by the fire, or winding down before bed.

Gentle Tips for Cooking with Lavender

Cooking with lavender is all about balance. Used well, it enhances flavours rather than overpowering them - adding subtle floral warmth and a sense of calm to your dishes.

• Choose culinary-grade lavender: Only use lavender grown and dried for eating. Garden lavender may taste bitter or contain traces of chemicals.
• Start small: A little goes a long way. Begin with half the suggested amount and adjust to taste.
• Infuse rather than mix: For the softest flavour, infuse lavender in cream, milk, or honey, then strain before using. This gives you the scent without the texture of the buds.
• Pair it wisely: Lavender works beautifully with honey, vanilla, lemon, apples, pears, peaches, and spices such as cardamom or cinnamon.
• Store carefully: Keep dried lavender in an airtight jar away from direct sunlight to preserve its colour and fragrance.

Bring the scent and taste of the Cotswolds into your kitchen this season. Explore our range of culinary lavender, lavender honey, and sugars to recreate these autumnal favourites at home.