What you'll need

Serves 1

  • 150g ricotta
  • zest of 1lemon
  • 2 tablespoons pine nuts, toasted
  • 6 basil leaves, finely sliced
  • salt and pepper to taste
  • 5 zucchini flowers, stamen and pistil removed
  • 100mL cream
  • 1 Roma tomato, deseeded and diced
  • 1 teaspoon horseradish, freshly grated
  • 1 teaspoon chives, chopped
  • flour to dust
  • 1 tablespoon vegetable oil

The easy bit

  1. In a bowl, mix the ricotta, lemon zest, pine nuts and basil, and season to taste.
  2. With a teaspoon, gently stuff the ricotta mix into the zucchini flowers so that they are three-quarters full, then twist the top closed. Make sure that you pack the ricotta tight into the flower – this will help it stay together when frying.
  3. In a small saucepan, gently reduce the cream until it coats the back of a spoon. Add the tomato, horseradish and chives, and season to taste.
  4. Lightly flour the zucchini flowers. Heat the oil in a non-stick frying pan and shallow-fry the flowers until golden brown. Serve with the horseradish cream.