Part of the menu from our English Wine Summer Feast at the Princess Royal with Virgina Coates from Cotes & Seely. The genius behind them lies in the simplicity but with the perfect combination of sweet and salty, hot and crisp. Courgette flowers are in season in the UK from early summer and there’s plenty around, so this is an ideal for summer dinner party. It’s important you get a semi firm goats cheese. This will ensure that the cheese only partially melts when deep-fried.
12 courgette flowers stalks in tact
120g ricotta divided into 12 rough balls
Runny blossom honey for drizzling
2 litres of vegetable oil for frying
For the batter
150g plain flour (sifted)
2 tsp baking powder
450ml sparkling water
Firstly make the batter. Tip the flour and baking powder into a bowl. Whisk in the water and ensure everything is incorporated well. Leave to rest.
Pour the vegetable oil into a deep-sided pan or deep fat fryer. Slowly heat up to 180oc or when a little bit of the batter is dropped in and it fizzles and browns immediately. Keep the oil at a steady temperature.
Carefully peel down the petals of the flowers and remove the stamen. This can be bitter.
Mould a piece of cheese and then stuff it into the flower and twist the leaves back up to form a tight seal. Be careful with the petals they are very delicate and will tear easily. Cut a small slit in the bottom of the courgette stalks. This will help speed up the cooking process of the courgette in the fryer.
Carefully dip the flowers, in batches-two or three at a time- into the batter and then place in the fryer. Cook the flowers until they are golden brown on both sides. You will need to turn the flowers during this process to cook both sides. When ready, remove the flowers from the oil and drain well and keep warm. Continue cooking the other flowers in the same fashion. When the flowers are all ready and drained of excess oil, transfer to serving plates and drizzle with honey.
Extra, extra — this year’s olive oil is in. Hand-picked in Tuscany, pressed within hours and now pouring at your local Cubitt House pub. Used across our seasonal dishes and available to buy in-house, it’s well worth a taste.
We’re thrilled to be back at the @alfreddunhillpadelclassic for a second year with a Mediterranean-inspired menu cooked over an open fire. Think Grilled Prawns, Lamb Chops with Salsa Verde and more, all served up by @ben.tish and the Cubitt House team.
Proud to be part of a world-class padel tournament that champions great food, great sport and a great cause, supporting Laureus Sport for Good at the Hurlingham Club.
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This one’s a postcard from Sicily. Grilled tuna, courgettes, lemon and coriander seeds.
Simple, seasonal and smoky from the grill. Inspired by spring on the island of Favignana.
#DishWithTish
Full recipe in bio.
Something new’s pouring in Chelsea. Introducing Bottles at The Builders — wine, food and good conversation in your favourite local.
We kick off on 28 April with @lucapassionevino and a night of Italian wines and paired snacks. Head to the link in bio to book your spot.
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