Fried Courgette Flowers, Sheep’s cheese, Mint and Blossom Honey

Ingredients

4 large courgette flowers, stamens carefully removed

50g soft sheep’s cheese at room temperature

100ml runny orange blossom honey

12 mint leaves

2l vegetable oil for deep-frying

sea salt

Batter

200g plain flour, sifted

2 teaspoons baking powder

500ml cold sparkling water

1 tsp grund cumin

Directions

First make the batter. Whisk the water with the flour, cumin and baking powder until smooth. The consistency will be quite loose. Cover with cling film and rest at room temperature.

Divide the cheese into 4 balls and then very carefully insert into the flower cavities along with a mint leaf. Pull the petals up and lightly twist to seal in the cheese. Fold the twists to the side of the flower and place twist side down on a tray. Cut a slit into the stalk, half way up. Place In a fridge for 20 mins to set. The cut will help the stalk cook more quickly

Heat the oil in a fryer or tall-sided pan to 180oc. You can check this with a dollop of batter- it will fizz and turn golden brown when ready.

Remove the flowers from the fridge and place in the batter and ensure they are fully coated.

Carefully place the flowers, one by one, in the oil, flower first. Hold the flower head in the oil for a few seconds to seal and then drop fully into the oil. Cook for 3 minutes turning once until a light golden brown. Remove from the oil, drain well and then serve drizzled with honey, sea salt and sprinkled with more mint leaves.