Crispy stuffed courgette flower with tomato fondue and basil sauce
by Cornelius Gallagher

Ingredients

Fruit & Vegetables

  • 4 courgette flowers
  • 2 beef tomatoes, peeled and chopped
  • 1 garlic clove, minced
  • 2 shallots, peeled and very finely chopped
  • 1 carrot
  • 1 garlic clove, peeled and roughly chopped

Cheese

  • 50g of Tomme de Savoie, or similar semi-firm cheese, cut into 4 rectangles
  • 30g of grated Parmesan
  • Parmesan shavings

Store Cupboard

  • 1 egg, beaten
  • 75g of Panko breadcrumbs (1)
  • salt
  • 4 tbsp of toasted pine nuts
  • toasted pine nuts

Oils & Vinegars

  • 75ml of vegetable oil
  • 50ml of olive oil
  • olive oil, to taste

Salad & Fresh Herbs

  • 1 bunch of basil
  • 1 handful of basil leaves
  • rocket

Spices & Dried Herbs

  • freshly ground black pepper