Heat the oil in a large saucepan, then add the garlic, courgettes and a little salt. Cook the courgettes gently, on what I like to call a ‘slow sizzle’, so that they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more). Then bash to a pulpy consistency (a rough purée) with a wooden spoon or potato masher. Stir in the cream and Parmesan and allow to bubble for just a minute so that the cream is incorporated and reduced a little. Season to taste and leave to cool.

To make the batter, quickly mix all the ingredients together, adding more water if necessary to bring it to the consistency of thick paint. Don’t overmix the batter, or it won’t have the light texture you want – don’t worry if it has a few lumps in it.

Check your courgette flowers for insects (especially if some of your guests are vegetarian), then carefully scoop the cooked courgette mixture inside them with a teaspoon. You should get 2–4 good teaspoons in each one, depending on the size of the courgette flowers (any leftover stuffing can be used as a sauce for pasta).

Heat some oil in a saucepan or a deep-fat fryer until a small piece of bread thrown in takes about 1 minute to turn deep golden brown. Dip the stuffed flowers in the batter and lower them carefully into the hot oil. Do not crowd the pan; cook 2–4 at a time, depending on their size and the size of the pan. Deep-fry for 1–2 minutes, until puffed up, crisp and golden brown, Then drain on kitchen paper and serve sprinkled with flaky salt.

If you are interested in gardening, you might like to try one of our garden courses here at Park Farm.  Alternatively, if you like to take life at a more leisurely pace what about a gentle stroll around our kitchen garden after lunch at River Cottage HQ on on of our Sundays at River Cottage events?