For the courgette flower, carefully untwist the flower and peel back each petal. Place the Wensleydale into the centre of the flower, then cover with the flower petals and carefully twist shut.
Stir the flour and baking powder together in a large bowl and whisk in enough water to make a batter the consistency of single cream.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip the stuffed courgette flower into the batter, shaking off any excess, and deep fry until golden-brown and crisp, about 4-5 minutes. Remove from the pan with a slotted soon and set aside to drain on kitchen paper.
For the curry, heat the oil in a pan and fry the onion and garlic for 2-3 minutes. Add the courgette, sweetcorn kernels and spices. Continue to fry, stirring well, for a further 5-6 minutes.
Add the cream, lemon zest and coriander.
To serve, spoon the courgette curry onto a serving plate and top with the deep-fried courgette flower.
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