Courgette flowers are usually in season from Appril to June only so it pays to make the most of them while they are around.

Method - Crisp Fried Courgette Flowers stuffed with Spinach & Ricotta served with Romesco Dipping Sauce (serves 4-6)

Preparing the Courgettes & Batter:

1. Blanch the spinach in boiling salted water for 30-45 seconds maximum and then immediately refresh in ice-cold water - press dry with a clean dry tea-towel or with absorbent paper, then chop quite coarsely.

2. Mix the ricotta cheese with the blanched chopped spinach, whole egg and seasoning.

3. Mix the ingredients well to form an even stuffing mix

4. Visually inspect the courgette flowers are clean, but do try to avoid washing them. Carefully remove the flowers stamens.

5. Gently open each flower and stuff with the ricotta mix with the use of a teaspoon or a plain nozzle piping bag and tube. Once filled twist the flowers tip   carefully to seal in the filling. (Depending on the size of the flowers about 20g of filling per flower - if you like you can leave the baby courgettes attached or remove as you prefer). Set aside.

6. To make the batter: In a large mixing bowl add the lager with a pinch of salt. Then using a whisk quickly beat in the self-raising flour to form a smooth batter mixture. Set aside.

For the Romesco Sauce:

1. Char-grill or roast the peppers in a hot oven. Allow to cool then remove the outer skin and seeds.

2. Quickly roast the ripe tomatoes and chilli with the garlic cloves in a hot oven with a little olive oil. Remove from the oven when lightly coloured and allow to cool slightly. Once cool enough to handle skin the tomatoes and remove their seeds. Remove the skins from the garlic cloves. Depending on your taste in chilli and heat the chilli seeds can be left in or removed!

3. In a blender or robot coupe: Add the toasted bread, 12 almonds & 24 hazelnuts. Blitz until fine. Then add the sherry vinegar, roasted red pepper flesh, roasted tomato flesh, chilli and roasted garlic pulp. Continue blending until the sauce is blended well but not completely smooth. 

4. Whilst the blender is still running gradually add the olive oil to emulsify the sauce.

5. Remove from the blender and season to taste.

To assemble & serve:

1. Very lightly dust each courgette flower with flour.

2. Dip into the lager batter (ensuring a light even coating). Then very carefully lower into hot oil in a deep-fat fryer. Cook until crisp and golden (3-4 minutes at 170 Degrees). Remove from the oil and drain on absorbent paper.

3. Season with salt.

4. Serve immediately alongside the room temperature Romesco dipping sauce.

Wine Suggestion: Add a glass of chilled white wine, such as a crisp NZ Sauvigon Blanc and a dash of sunshine and vôila! Bon appetit...