Stuffed Courgette Flower with Tuna Recipe

How To Serve

1. Add to a bowl the cornflour as well as the beer and make a slurry, enough that it can hold if you scrape the back of the spoon, a line goes down it.
2. Blend up the artichokes with the mascarpone and salt and pepper, add a bit of lemon zest. If needed, get it to a nice texture.
3. Take the courgette flour, stuff a tablespoon of the artichoke mix in the flour and twist the end. Full stop. Then add the courgette into the cornflour mix and coat generously.
4. Bring your oil up to 170 to 180 degrees. Once it’s up to temperature, put your corugette into the oil and fry between 4 to 5 minutes, gently, make sure it gets a little bit of colour. Bring out of the oil, set aside on some paper towel so the excess oil can come off.
5. Slice up your tuna nice and thinly, place on a plate.
6. Blanch off your broad beans and make sure the skins are off, especially if they’re slightly on the older side, larger side.
7. Dress the broad beans with lots of lime juice, salt and pepper
8. Add the courgette flour on top of the tuna, dress, and then add the dressed broad beans, some lovely herb oil, and I’ve added some herbs and flowers from the garden.
9. Serve