Summery courgette flowers are stuffed with a tomato paste and served with a bright green pea purée, mint oil and cubes of Spanish cheese in this lovely looking starter.
For the pistou, heat a large pan and add the oil. Once hot, add all the vegetables and tinned tomatoes and cook on a medium heat until the flavours are mingled - this will take 8-12 minutes. Allow it cool.
Heat a deep fat fryer to 180C/350F (Caution: hot oil can be dangerous. Do not leave unattended).
Roll the flowers in flour then dip in the beaten egg coat them. Deep fry the flowers for a couple of minutes until crisp. Carefully remove from the fryer and drain on a plate lined with kitchen roll.
For the pea purée, heat a large saucepan of boiling water and season with salt. Blanch the peas and then drain and allow to cool.
Place the peas and mint leaves into a blender and blend to make a purée. Season with salt and pepper to taste.
To serve, place the pea purée on the plate along with the courgette flowers. Top with the pea shoots and Manchego cheese and drizzle with the mint oil.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Tom is joined in the studio by presenter and author Danny Wallace and chef Jon Rotheram.