Zucchini flowers with truffle honey and pecorino

SERVES 4 AS A STARTER // PREP TIME 40 MINS // COOK 10 MINS

“The zucchini flowers have been on the menu since I started at Nomad,” says Jacqui Challinor. “We’ve added sausage here. Cotechino is one of my favourite things. It’s delicious. It might need to make an appearance on the menu now.” Pictured p75

12 zucchini flowers 100 gm cotechino sausage, casing removed 125 gm tapioca flour 125 gm rice flour 225 ml sparkling water 2 eggwhites

Canola oil, for shallow-frying 2 tbsp truffle honey 50 gm finely grated pecorino

1 Trim bases of zucchini. Carefully open flowers and remove stigma by pinching with your fingers, being careful not to break off the flower.

2 Break cotechino apart into a bowl until pliable, then gently open flowers and stuff each with about 3 teaspoons sausage, twisting tops to secure. 3 Combine tapioca and rice flours in a bowl. Gradually whisk in sparkling water until just smooth (do not over-whisk). 4 Whisk eggwhites with electric beaters to soft peaks. Gently fold eggwhite through batter, in 2 batches, being careful not to knock out too much air.

5 Heat 6cm oil in a large deep frying pan over medium heat to 180°C (or until a cube of bread turns golden in 15 seconds). Working in batches, dip flowers into batter, shaking off excess, then deep-fry, turning occasionally, until golden and crisp (2-3 minutes). Drain well on paper towel. Season to taste. 6 Transfer to a serving plate, drizzle with truffle honey and sprinkle with pecorino to serve. Note Batter is best made just before cooking and serving.