Courgettes with quinoa, ricotta and roasted corn

Ingredients

• 60g organic black quinoa
• 200ml still mineral water
• 2 large spring onions, finely chopped
• 30g roasted corn kernels
• 15g butter
• Sea salt
• cracked black pepper
• 1 medium-sized yellow courgette, cut into four, seeds removed with an apple corer
• 100ml vegetable stock
• 4 courgette flowers, fruit still attached
• 40g hazelnuts, toasted and roughly chopped
• 400g buffalo ricotta
• 20g fresh basil, roughly chopped
• Zest of 1 lemon
• Large courgette, cut into fine julienne
• 40g roasted corn kernels
• 2 red peppers, halved and deseeded
• 2 large tomatoes on the vine, halved, retain the vine
• 50ml olive oil
• 2 garlic cloves, crushed
• 1 banana shallot, roughly chopped
• 150ml vegetable stock
• Pinch of sugar
• Splash of good balsamic vinegar
• Sea salt and ground white pepper
• ¼ mild green chilli, finely chopped
• ¼ tsp smoked paprika
• 15g mature Parmesan, finely grated
• 20g self-raising flour
• Vegetable oil for deep-frying
• 2 baby courgettes
• Olive or rapeseed oil
• 4 Marzanino tomatoes, blowtorched
• Baby basil leaves