Squash or zucchini flowers are a delighfully delicate ingredient and particularly delicious served stuffed and baked or fried.
Mozzarella, goat's cheese and ricotta are all good friends of the stuffed zucchini flowers along with herbs like basil, thyme and parley and some zesty lemon thrown in for good measure.
Here are three stuffed zucchini flower recipes to get you started, from fried to baked and vegan all equally delicous and a pefect summer's appetizer or side dish.
Chef Martin Dalsass from Santabbondio restaurant gave us this gourmet recipe for stuffed zucchini flowers with a touch of class. Baked in the oven the flowers are served with candied tomatoes, well worth the extra effort.
A variation on a theme, this is a well thought out vegan recipe from Dolly and Oatmeal which promises to be as delicious as it looks, eat hot direct from the oven.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Mauro Colagreco will be taking the World's Best Restaurant to the Mandala Club in Singapore for a three-month residency, from 14 May to 11 August. Find out more.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.
In the second of our Beyond the Line series, Fine Dining Lovers speaks to a former student of the Basque Culinary Center in San Sebastian, Spain, about his career choices beyond restaurant kitchens.