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Here we go...assuming you have saucepan to deep fry them in.... Matthews stuffed flowers....from Sarah \ravens Garden cookbook...have made...delicious...   16 flowers 200g peas - frozen is fine 300g Philadelphia or other cream cheese Salt and Pepper Small bunch parsley, coarsely chopped 1 tbsp olive oil Olive oil for frying   Tempura 225g flour 2 eggs 375ml cold lager Salt and Pepper Make batter.  Sifted flour and seasoning in bowl, well in the centre, add eggs and with balloon whisk mix in the lager to make batter thickness of double cream.  Put in fridge. Remove stigmas from flowers.  Cook peas in salted water for 3mins.  In bowl combine peas, cream cheese, S&P, parsley and a little of the oil. Using fingers part flower petals, leaving a finger inside to keep open, stuff flower with tsp of mixture, seal the pointed end with a twist. Heat 10cm of oil to 170c in deep pan, making sure it doesnt come more than a third up the sides of pan (no thermometer drop cube of bread in, it should turn golden brown in less than a minute.)  Dip each flower in batter and fry them turning after 30 secs and again after 2 mins.  When golden remove and drain on kitchen roll.  Best eaten hot, sprinkled with sea salt and ground blk pepper.

Here's my dad's Zucchini (courgette) flower frittata Ingredients: 10 zucchini flowers, 6 eggs, 80gr parmesan, Extra virgin olive oil, Salt, pepper Method: Beat eggs, cheese, salt and pepper together, add the zucchini flowers. Heat a dollop (according to taste) of olive oil in a frying pan. Then add the egg mixture and cook over a moderate heat. As soon as the frittata begins to set , shake the pan to release the frittata, using a fish slice if necessary. Turn the frittata over and finish cooking. I’m lazy, so I usually don’t bother turning it over, I just pop it under a hot grill until it has cooked on top as well. This is good both hot and cold and is delicious served in a bread roll for a picnic.

Raggio, that was very good. Just had it for dinner. Thank your dad. (I did flip it). Dylano, will have a go at your recipe at the weekend. Again many thanks.

You can use an ordinary frying pan as long as you can fill it up with about 1 inch of extra virgin olive oil (some would say it is a waste of good oil.... no, it is not) Batter: any of the above mentioned recipes would do. Oil temperature is very important, this is why extra virgin olive oil is so important... it would not burn. This is a delicious dish, possibly one of the best in �������� cuisine.