First, take some flowers from the garden: courgette, nasturtiums and thyme should do it.
Then make some ricotta stuffing from Jamie, (5th recipe down). Combine ricotta, grated nutmeg, grated parmesan, lemon zest, chopped mint and finely chopped red chillies, then season with salt and pepper. Put all the ingredients into a freezer bag, then squish together. Next, cut the corner off and pipe into the courgette flowers, removing the stamen first.
Make a light tempura by whisking self-raising flour with cold, fizzy water, until it reaches the consistency of double cream. Coat all the flowers in the batter and deep fry in hot oil.
Serve on top of a fresh, green salad and top with sweet chilli jam! Mmmmm!