Ingredients

Instructions

1Slice the tomatoes very thinly at the very last moment

2For the Lemon Oil:,Put the juice and the zest of the lemon in to a bowl and whisk in the olive oil

3Sprinkle in the parmesan and season with the pepper

4Smash the garlic clove and add to the oil. Pour the oil in to a squeezy bottle

5For the Courgettes:,Beat together the ricotta, goat's cheese, chives and parmesan. Season' a little and place the mix into a piping bag

6Open up the courgette flowers and carefully pipe some of the mix in. Twist the end of the flowers

7Dip in flour, then egg, then breadcrumbs

8Heat oil to 180°c

9Deep fry the flowers at the last minute until browned and crisp. Drain on clean piece of kitchen roll.