Tapioca-Stuffed Courgette Flower Recipe - Great British Chefs

Ingredients

• 4 courgette flowers
• 180g of tapioca
• 100g of peas
• 100g of broad beans
• 50g of Parmesan, grated
• 1 bunch of chives, finely chopped
• salt
• pepper
• 1 dash of lemon juice
• 40g of olive oil
• 30g of quinoa
• 200ml of vegetable oil, for frying quinoa
• 2 carrots
• 1 orange, skin removed
• 20g of Campari
• 3 garlic cloves, peeled
• 3 drops of Angostura bitters
• 1 lemon, juiced
• 1 knob of butter, optional
• 1 handful of rocket, or glacial leaves