Packed with sweet and tangy flavour, our home-grown courgette flowers paired with honey and vinegar are a great starter for a summer dinner party.
STEP 1: In a mixing bowl, whisk together the flour, some seasoning of choice and sparkling water until forming a light, smooth batter.
STEP 2: In a separate bowl, combine the honey and vinegar.
STEP 3: Heat the vegetable oil in a pan no more than 180C, or until a cube of bread browns in 30 seconds.
STEP 4: Coat the courgette flowers to the batter, then gently shake off excess before placing into the oil.
STEP 5: Fry for 1-2 minutes until crisp, drain on kitchen paper and season to your taste.
STEP 6: Serve right away, alongside the honey and vinegar dip. Enjoy!
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.