For the Truffled Cashew Cheese

• Soak your cashews for at least 2 hours overnight
• Blend the cashews and add probiotics
• Left to age for 24 hrs
• Flavour the aged cheese with shallots and truffle oil, salt, pepper and lemon.
• Age the cheese in a chef ring (metal ring) on a plate with greaseproof paper. Add the mixture. The cheese can be aged for more than a week.
• Leave it in the fridge uncovered so that the liquid evaporates and it becomes firmer.
• Stuff the courgette flowers with the cheese and fry (in a deep fat fryer or shallow fry)
• Optional: Almond feta cheese and a macadamia based cheese – they are made using the same process but taste different as they are different nuts and fat content.

For the Filled Courgette Flowers

Make one batch of the truffled cashew cheese (a day before so that it is fermented).

Add your cheese mixture to a piping bag and fill the courgette flowers 2 thirds full and gently twist the tops to close them up.

Once the flowers have been filled, make the batter. In a pan add a good amount of olive oil and heat up. Gently dip the courgette flowers in the batter and shallow fry them until nicely browned. Make sure that you fry off each side until nice and crispy. Once cooked, put on a kitchen towel to get rid of excess oil and serve straight away with some greens and a lemon flavoured mayonnaise.