Stuffed courgette flowers, or zucchini blossoms as they are known in some regions, are a delightful seasonal treat celebrated in British cuisine. Often found gracing the plates of summer menus, these delicate, bright yellow flowers are harvested early in the morning to preserve their freshness and tenderness.

To prepare them, the blossoms are carefully opened and filled with a mixture of creamy ricotta cheese, fresh herbs, and perhaps a hint of lemon zest for brightness. Once stuffed, they can be lightly battered and fried until golden and crispy, creating a lovely contrast between the crunchy exterior and the soft, flavourful filling within. Served with a drizzle of olive oil or a tangy dipping sauce, stuffed courgette flowers make for an elegant starter or a delightful addition to a summer picnic. Their ephemeral nature makes them all the more special, reminding us to savour the fleeting pleasures of the season.