Stuffed courgette flowers have featured pretty heavily on our plates recently. They're a gorgeous taste of summer and can be stuffed by pretty much anything, but we usually follow the same format - a soft cheese like flavoursome goats' or feta, or a mild ricotta, combined with nuts, herbs, sweet dried fruit, an allium and lemon zest.
4 courgette flowers - 60g feta - 2 dried dates - lemon zest - 5 mint leaves - pine nuts - 1 shallot - 3 sunblushed tomatoes - 1 tsp caraway seeds - 1 tbsp cornflour - 1 tbsp poppy seeds - 1 tbsp plain flour - sparkling water - honey - lemon juice - salt
Crumble the feta, then add the dates, toasted pine nuts, tomatoes, shallot, half of a zested lemon, and the mint - all finely chopped, then the caraway seeds. Mix thoroughly and season to taste.
Gently open up the flower and stuff each one, folding over the petals to cover the filling, then refrigerate for 30 minutes or so to stiffen the mix.
In a bowl combine the cornflour, poppy seeds, plain flour and a few additional caraway seeds with enough sparkling water to create the consistency of double cream.
Dip the flowers in to the batter and deep fry until crispy and golden brown. Sprinkle with sea salt, a drizzle of honey and squeeze of lemon.