Stuffed Courgette Flowers

Stuffed Courgette Flowers

Impress your guests with these delicate edible flowers, ideal for a light starter

  • Courgette flowers
  • 300g soft goats cheese
  • Diced red onion
  • 1 garlic clove
  • Lemon zest
  • Mint
  • Handful of pine nuts
  • 1 egg
  • 100g plain flour
  1. Beat the cheese to smooth, add the onion, garlic, lemon zest, mint and pine nuts. Chill in freezer for 10 minutes
  2. Part one side of each flower and squeeze in the filling
  3. Brush each flower lightly with egg and coat in flour
  4. Heat a frying pan and gently sauté the flowers, carefully turning until crisp and even for 3 minutes

Finish with a big pinch of Maldon

Limited Edition Number 5

Available in UK Supermarkets for a limited time only. Find me in the herbs and spices aisle.