The two most common variants of clover are red and white clover. The flowers are edible and can make a colourful edition to any salad; the leaves can replace seaweed in Japanese recipes.
30g/1¼oz flaked almonds
50 clover leaves
½ tsp sesame oil
1 tsp freshly grated nutmeg, or to taste
salt, to taste
Heat a frying pan over a medium heat. Add the flaked almonds and clover leaves, stirring regularly, until the almonds are toasted and golden-brown at the edges and the clover leaves are crisp.
Remove the pan from the heat and drizzle over the sesame oil. Stir until the leaves are lightly coated in the oil.
Sprinkle over the grated nutmeg and season, to taste, with salt. Set aside to cool for a few minutes, then stir the mixture together and serve in ramekin dishes.
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