Takes approximately ten minutes plus five minutes cooking time

Ingredients:

Two courgette flowers per person, freshly picked

One egg, beaten

Two tablespoons of flour

Two tablespoons of breadcrumbs

Two tablespoons grated parmesan

Method:

1. Remove the flowers from the courgettes and chop off the stamen end with a knife. Wash thoroughly inside and out.
2. Make a batter with the flower, egg, milk and parmesan. Season well with salt & pepper.
3. Flatten each flower and dip one by one into the batter then shallow fry until golden brown on each side.
4. Serve immediately.

“These are a fantastic light lunch and work well with a salad of fresh tomatoes, cucumber, basil and boiled eggs with a little Italian dressing. Also a great starter when perhaps you’re serving a vegetable lasagne as your main course. A nice glass of Valpolicella is the perfect fit to go with these.”