3 ways with ... zucchini flowers

Pan-fried courgette flowers stuffed with ricotta, macadamias and basil. Photo / Babiche Martens

Get stuffed
Raid the garden now, before the zucchinis turn into giant marrows, stuff flowers with a soft goat's cheese and fry for a couple of minutes. Serve on a bed of lightly steamed spring veges.

Finger food
Slice flower and bud of the zucchini into quarters, dip in the lightest tempura-style batter and quickly shallow fry. Serve on a antipasto platter with good salami, olives, a creamy pate or rillettes and plenty of crusty grilled bruschetta.

Sicilian spring pasta
Chop zucchini flowers and mix with chopped mint, salt, pepper and parmigiano as a light pasta sauce (wet with oil or the pasta liquid). Or blend through fresh ricotta to stuff ravioli. Spring on a plate.