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...

Grazia (UK) - - Contents - Find Anna At Annabar­nettcooks . com And in­sta­gram @ Annabar­nettcooks


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.

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