Taste for a trend: courgette flowers
Each week, our resident cook Anna Barnett inspires us to try out a hot ingredient, by using it in three amazing dishes. This week...
Courgette flowers come into season across the summer months. The vibrant yellow flowers are delicate with a relatively short shelf life and are best eaten as freshly picked as possible – keep them wrapped, refrigerated and in an airtight container if storing for a few days. The flowers are edible both raw and cooked and are often stuffed with an assortment of cheeses and fried in a light batter. Hunt them out at your local farmers’ market or buy online at speciality shops, such as finefood specialist.co.uk. They’re a little pricey but are worth it for a special occasion.