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Appetisers

Stuffed Courgette Flowers

This is a a great recipe which is fiddly but wonderful. If you don't have a deep fat fryer simply half fill a saucepan with oil. The tricks are to use very cold sparkling mineral water for the tempura batter and to lower the coated flowers slowly into the hot oil. Don't put too many flowers into the pan at the same time as they will stick together and lower the temperature so your batter won't be crisp.