Ingredients

  • Pinch of Basilic (finely chopped)
  • Batavia lettuce (about 5 large leaves)
  • 4 courgette flowers (middle removed)
  • Pinch of American mint (chopped finely)
  • 1 pack of cream cheese
  • 2 cobs of corn
  • Olive oil
  • 1 tablespoon floral honey or maple syrup
  • 2 shallots
  • White wine
  • 4 cherry tomatoes
  • Flowers (Mexican tarragon, Susie flowers, allium flowers)
  • Tablespoon of butter
  • Salt and pepper to season

Method

Mix the cream cheese, basilic and the mint. Fill the middle of the courgette flower with the cream cheese mixture. Fold  the flower over the cream cheese to secure.

Remove the corn from the cob, and chop finely. Drizzle a hot pan with olive oil, and place corn in. Place the courgette flowers into the pan with the corn. Add a tablespoon of floral honey or maple syrup. Roughly chop the shallots, and then add them to the pan.

Flip over the courgettes to avoid burning. Add in a generous drizzle of white wine. Chop the tomatoes in half, and place into the pan.  Place the lid onto the pan and leave to steam for around 5 minutes.

Remove the lid from the pan and give all the ingredients a good stir. Add the Batavia lettuce to the pan.

Add flowers and butter to the pan and give it a good stir. Add salt and pepper to season.

Spoon mixture onto a plate, and drizzle with oil to serve.

Ingredients

  • Pinch of Basilic (finely chopped)
  • Batavia lettuce (about 5 large leaves)
  • 4 courgette flowers (middle removed)
  • Pinch of American mint (chopped finely)
  • 1 pack of cream cheese
  • 2 cobs of corn
  • Olive oil
  • 1 tablespoon floral honey or maple syrup
  • 2 shallots
  • White wine
  • 4 cherry tomatoes
  • Flowers (Mexican tarragon, Susie flowers, allium flowers)
  • Tablespoon of butter
  • Salt and pepper to season

Method

Mix the cream cheese, basilic and the mint. Fill the middle of the courgette flower with the cream cheese mixture. Fold  the flower over the cream cheese to secure.

Remove the corn from the cob, and chop finely. Drizzle a hot pan with olive oil, and place corn in. Place the courgette flowers into the pan with the corn. Add a tablespoon of floral honey or maple syrup. Roughly chop the shallots, and then add them to the pan.

Flip over the courgettes to avoid burning. Add in a generous drizzle of white wine. Chop the tomatoes in half, and place into the pan.  Place the lid onto the pan and leave to steam for around 5 minutes.

Remove the lid from the pan and give all the ingredients a good stir. Add the Batavia lettuce to the pan.

Add flowers and butter to the pan and give it a good stir. Add salt and pepper to season.

Spoon mixture onto a plate, and drizzle with oil to serve.