Stuffed Courgette Flowers

Courgette flowers often appear on menus and in recipes as deep fried and stuffed with lots of cheese. I decided to try and find a more nutritious way to enjoy these beautiful, vibrant and delicate flowers. This broad bean mash is a perfect stuffing for the flowers and has a slight kick from the chilli which works so well with the lemon to give this a real summer feel. By not frying the flowers you can really enjoy their delicate taste.

Defrost the broad beans thoroughly. Bring a deep pan of water to the boil. Take the courgette flowers and using a piece of string, gently tie them together in a bunch which will stand up in the pan. Make sure the water does not touch the flowers but covers the courgettes. Allow to boil for 4 minutes only to make sure they retain their colour and a slight crunch. In a blender, add the remaining ingredients and blend until smooth. Using a piping bag, pipe the mash in to the flowers a tablespoon at a time. You can then carefully wrap the flowers back up in to their natural folds. Serve on a white plate, a drizzle of oil and use any remaining mash to dip the courgettes in to. Enjoy! xx