Stuffed courgette flowers

(Serves 2)

This is something of a labour of love, so I would not suggest preparing this dish for a crowd unless you have plenty of assistance in the kitchen.

75 g quinoa
225 ml water
Handful of basil, chopped
4 spring onions, trimmed and chopped
50 g blue cheese, crumbled
Freshly ground black pepper
4 tbsps extra virgin olive oil
6 courgette flowers

Cook the quinoa in the water for 15 minutes, until the grains are tender and the water absorbed; you might need to add a little more water during cooking. Spoon into a bowl, mix in a tablespoon of the oil and allow to cool somewhat.

Stir in the basil, onions and cheese and season with pepper – the cheese provides enough salt. Hold a flower carefully, and gently fold back the petals. Fill with two or three teaspoons of the mixture and fold the petals over the stuffing.

Place the stuffed flower on an oiled baking sheet and continue to stuff the five remaining flowers. Brush with the remaining oil and bake for 30 to 35 minutes in a pre-heated oven at 180°C.

These are delicious served straight from the dish, but if you want to prettify them, serve three on a plate, with three small heaps of chopped, peeled and seeded tomato, with a swirl of basil oil in between.