Zucchini flowers

stuffed, baked or fried

It has been the biggest thrill seeing my new cookbook GOOD COOKING EVERY DAY already in so many of your kitchens and hands! The feedback has been beyond my wildest dreams and I am so happy seeing the recipes being enjoyed by you!

After just FOUR days of it being on bookshop shelves, it became the number 2 cookbook in the country!!

Last week, the lovely folk at Ramarro Farm gifted me a box of zucchini flowers as a Happy Book Day present! They are the farm where I get a lot of my produce for when we are shooting the book (and just cooking at home), so it was so lovely!

The past few days I have been working my way through them and I am so pleased to be able to share with you some absolutely delicious recipes using them!

First, a very very pleasing recipe of zucchini flowers stuffed with rice and pine nuts and currants and lots of herbs! Baked in a fresh tomato sauce. Rather stunning! Perfect warm or at room temperature (I actually ate the left overs this morning for breakfast)!

Then some stuffed with ricotta, battered and fried and drizzled with honey! Heaven!

Also, a reminder about some upcoming events!

Join me at the NGV, Melbourne!

Join me at Cumulus Inc, Melbourne! (Just bigger tables remain)

Thank you for subscribing and for helping my new book soar!

Next week! A Polish Carpathian Mountain cream cake! Mine is made with fig leaves and blackberries! See you then <3

Stuffed and baked zucchini flowers