Stuffed courgette flowers with honey
Sarah Raven Gardening writer and former presenter of Gardeners' World, Sarah Raven, runs cooking and gardening courses from her East Sussex farm, Perch Hill.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Whisk
- Spoon
- Fork
- Paper towel
- Plate
- Measuring spoon
- Kitchen towel
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
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