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Courgette flowers stuffed with pistou, pea purée and Manchego cheese

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.

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For the pistou

For the courgette flowers

  • 8 courgette flowers
  • 100g/3½oz flour
  • 2 eggs, beaten
  • Ingredients for the pea purée
  • salt and pepper, to taste
  • 400g/14oz peas
  • 2 sprigs of fresh mint, leaves only

To serve