Jump to Main ContentJump to Primary Navigation

Recipe: Stuffed Courgette Flowers


To celebrate National Vegetarian Week (20-26 May) we’ve opted for a unique, colourful take on an often overlooked vegetable.

Courgettes grow well in the UK – they come into season in early June – but have a reputation for being bland. This zingy, creamy recipe should change all that and it makes use of their flowers too. The fennel sherbet adds a freshness to balance the milky cobnuts (a type of hazelnut) and if you can’t get your hands on ewe’s curd, a goat’s cheese works just as well. Serve as an accompaniment to a main meal – or give it pride of place in the centre of the table at a summertime get-together.

Kcal: 250 per serving

Sat fat: 2.1g per serving

Preparation time: 10 minutes

Cooking time: 3 minutes

Ingredients (Serves 4):

  • 1 yellow courgette
  • 1 green courgette
  • 8 courgette flowers, stamens removed
  • 160g fresh ewe’s curd or goat’s cheese
  • 40g fresh cobnuts or hazelnuts, lightly crushed
  • Cobnut or hazelnut oil

For the sherbet:

  • 100g icing sugar
  • 2 tsps citric acid (£1 for 50g; wilko.com)
  • 1 tsp bicarbonate of soda
  • 1 tbsp ‘wild’ fennel seeds


Step 1: To make the sherbet, put the icing sugar, citric acid, bicarbonate of soda and fennel seeds in a blender and blitz until the seeds are well ground, then pass through a fine sieve. (You can use any leftover as a topping for ice cream or dessert – it will keep in an airtight container for up to a month).

Step 2: Heat the oven to 200°C/gas mark 6. Top and tail the courgettes, then cut them along their length in wafer-thin slices, using a mandoline or vegetable peeler.

Step 3: Stuff the flowers with the ewe’s curd or goat’s cheese. To do this, fill a piping bag with the curd and place the tip of the nozzle in the flower before filling. Alternatively, gently open up the flowers and spoon in the curd.

Step 4: Place the flowers on a roasting tray and bake for 2-3 minutes, until the cheese has melted and the tips of the leaves are beginning to crisp. Remove from the oven and keep warm.

Step 5: Arrange the courgette ribbons decoratively on four serving plates and place the stuffed flowers among them. Lightly scatter with the cobnuts, add a drizzle of oil and then dust with the fennel sherbet.

From The Ethicurean Cookbook (£25, Ebury Press)



30 must-visit vegetarian restaurants


7 Day Vegetarian Menu Plan For Two


Delicious recipes for June



Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016

Brexit might affect the price of your wine

The industry is warning of an increase

by Amy Swales
19 Oct 2016

No more bar queues: meet the wine glass that automatically refills

*Approach with caution*

by Harriet Hall
19 Oct 2016

Londoners: you can now get a three-course, Michelin-starred takeaway

Eating on the sofa in your pants just got a whole lot more sophisticated

by Amy Swales
12 Oct 2016

Crisp lovers rejoice: London is getting its own crisps and dips cafe

All hail the crisp conveyor belt of our dreams.

by Amy Lewis
11 Oct 2016

Who wants to be a gin butler? It's a real job and we all want it

Brush up your drinking CV because applications are open

by Amy Swales
11 Oct 2016