What you'll need

Serves 1

• 150g ricotta
• zest of 1⁄2 lemon
• 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.