A delicate, beautiful summery starter using courgette flowers. Frances Atkins's exciting recipe features cream cheese, Parma ham and chives, and calls for the flowers to be coated in a light tempura batter to create a great starter or even a snack.
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Chop the olives and Parma ham, then mix together with the cream cheese and chives. Season the cream cheese mixture, form into four equal balls and place one inside each courgette flower, bending over the tops to make them into little parcels
8 green olives
2 slices of Parma ham
1 tbsp of chives
100g of cream cheese
4 courgette flowers
Make the tempura batter by lightly whisking together the flour, water and a pinch of salt
90g of self-raising flour
200ml of sparkling water
Dip the courgette flowers into the batter and deep-fry at 180ºC for about 2 minutes until crisp and golden. Drain well and season lightly
Arrange the mint leaves on a plate, and place the cooked courgette flowers on top
2 2/3 handfuls of mint leaves
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