Stuffed courgette flowers with honey | Sainsbury`s Magazine

Ingredients

• 100g pine nuts
• 150g full-fat soft cheese
• 125g Abergavenny goats’ cheese, crumbly or soft
• 1 tbsp finely chopped thyme leaves
• 1 tbsp extra-virgin olive oil
• 16 courgette flowers
• about 1 litre light olive oil, for frying
• 4 tsp clear honey, to serve
• 150g plain flour
• 2 medium egg whites