Veg patch cooking

AUSTRALIAN ROCK LEGEND JIMMY BARNES AND HIS MUSICIAN WIFE JANE SHARE MEALS ON INSTAGRAM MADE WITH THEIR HOMEGROWN INGREDIENTS

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STUFFED COURGETTE FLOWERS

SERVES 4

Courgettes are so easy to grow and we love having them close to the kitchen in our vegetable patch. With our own beehives nearby, we are sure of an abundant yield through most of the summer. The male courgette flowers are large and easy to stuff. The female ones have a small courgette attached to them and are the ones featured here. Don't be afraid of tearing the petals - they are not as delicate as they look. Get creative with your stuffings: for vegan guests, use tofu, tahini, herbs and nuts.

16 courgette flowers Olive oil, to shallow fry

RICOTTA FILLING

250g fresh ricotta

1 tablespoon chopped garlic, chives, thyme or basil

2 tablespoons grated pecorino or Parmesan, plus extra to serve

1 teaspoon finely grated lemon zest

Sea salt and freshly ground black pepper

BATTER

1/2 cup plain flour

1/2 cup cornflour

Sea salt and freshly ground black pepper

Chilled soda water

1 Combine the filling ingredients in a bowl and season to taste.

2 Gently open the courgette flowers and, using your fingers, take out the stamen or pistils inside. Fill the flowers with the ricotta mixture, taking care not to tear them. Twist the tips of the petals to hold everything in.

3 To make the batter, sift the flour and cornflour together into a mixing bowl and season with salt and pepper. Make a well in the centre and gradually add enough soda water to make a thin batter, stirring gently.

4 Pour about 2cm oil into a large frying pan and heat over medium-high heat. Working a few at a time (you don't want to overcrowd the pan), dip the stuffed blossoms into the batter to coat lightly, and place them straight into the hot oil.