River Cottage

Heat the oil to about 180C or until a cube of bread turns brown in 45-60 seconds.

To prepare the ricotta filling: chop herbs finely and snip chives with scissors into small pieces. Add herbs to the ricotta and stir in the parmesan, season with pepper and taste before adding salt.

To assemble flowers: fill with 3 teaspoons of ricotta or risotto, twist the tips of the petals to secure the filling.  To make the mozzarella cut a thick slice of mozzarella and place in a courgette flower with basil leaves either side, twist petals to seal.

Make the batter by putting the flower, corn flower, baking powder and salt in a large bowl, give it a whisk to remove any lumps.  Slowly add sparkling water whisking as you pour to achieve a batter with the consistency of single cream.

Carefully place 3-4 filled courgette flowers into the hot oil, gently turn to ensure they cook evenly.  When golden, remove and place on kitchen paper to drain.  Repeat with remaining flowers.  Serve immediately.