Crispy stuffed courgette flowers

Remove the stalks inside courgette flowers because they are bitter, at the same time look for insects

Grate 40g Parmesan and mix with 125g ricotta. Add the zest of a lemon.

Hack 4 anchovies and stir into the cheese.

Taste and season with pepper.

Spoon into a piping bag.

Fill the flowers, but make sure there is enough room on top to twist them shut

Mix 125g flour (preferably Japanese tempura flour) with about 130 ml ice-cold sparkling water and some salt.

Pour 1 cm arachide oil in a frying pan, bring to to 180°C, dip the flowers in the batter and then fry on one side till nicely coloured and crispy, then the other side.

For 6-8 flowers