Stuffed Courgette Flowers & Basil
1 Slice the tomatoes very thinly at the very last moment.
2 For the Lemon Oil:
3 Put the juice and the zest of the lemon in to a bowl and whisk in the olive oil.
4 Sprinkle in the parmesan and season with the pepper.
5 Smash the garlic clove and add to the oil. Pour the oil in to a squeezy bottle.
6 For the Courgettes:
7 Beat together the ricotta, goat's cheese, chives and parmesan. Season' a little and place the mix into a piping bag.
8 Open up the courgette flowers and carefully pipe some of the mix in. Twist the end of the flowers.
9 Dip in flour, then egg, then breadcrumbs.
10 Heat oil to 180°c.
11 Deep fry the flowers at the last minute until browned and crisp. Drain on clean piece of kitchen roll.