Courgette Flowers Stuffed with Jack-by-the-Hedge & Ground Elder
A beautiful seasonal dish that brings together tender courgette flowers with a fresh, foraged stuffing of Jack-by-the-hedge, Ground Elder, and creamy cheese. A simple but elegant way to enjoy the taste of summer!
Ingredients
- 8 courgette flowers
- 100 g Ricotta or Goats cheese
- 50 g fresh ground elder leaves finely chopped
- 50 g fresh Jack-by-the-hedge finely chopped
- 1 small garlic clove minced (optional)
- 1 tbsp Lemon juice
- 1 tsp Olive oil
- Salt and pepper to taste
Instructions
- Gently clean the courgette flowers. Remove the stamens inside without tearing the petals.
- Make the filling: In a bowl, mix the ricotta (or goat’s cheese), Jack-by-the-hedge, Ground Elder, garlic (if using), lemon juice, and 1 tsp olive oil. Season with salt and pepper.
- Carefully stuff the flowers: Use a teaspoon to fill each flower with the mixture. Twist the tips of the petals to seal.
- Optional: Lightly dust the outside of the flowers with flour for a delicate crust.
- Heat 50 ml olive oil in a non-stick pan over medium heat.
- Fry the stuffed flowers for about 2–3 minutes on each side until golden and heated through.
- Serve warm, with a drizzle of lemon juice or your favourite dip.
Notes
- Variations: Add a sprinkle of parmesan or crushed toasted nuts to the filling for extra flavour.
- Dips: Lovely with a yoghurt and mint dip, garlic aioli, or a simple squeeze of lemon.
- Storage: Best eaten fresh, but you can refrigerate cooked flowers for up to 1 day. Reheat gently in a pan.
- Gluten-free tip: Skip the flour dusting or use a gluten-free flour blend.