I like it when cooking is fun as well as tasty

On Sunday afternoon we made Jamie Oliver’s Crispy Zucchini Flowers stuffed with Ricotta and Mint.

They were extremely tasty, and I was surprised by how quick and easy they were. Although there were a few things to prepare, the only fiddly thing was being careful not to rip the petals as you snipped out the stamens. I hadn’t made anything cheffy for a while, so I was very pleased to discover that restaurant-style cooking doesn’t always mean loads of trouble.

Yum! I really recommend you try these while zucchini flowers are available—the great taste and novelty far outweigh the small effort.

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