Stuffed courgette flowers

Method

1. 01

   Toast the pine nuts. Add the onion and then the rice, continuing to cook. Stir in the dried spices and cook for another three minutes.

2. 02

   Add one and a half measures of water for each measure of rice. When the water reaches the level of the rice, cover and reduce the heat. Once the liquid is absorbed, let it rest. Stir finely chopped fresh herbs into the cooled filling.

3. 03

   Gently open and fill the flowers without damaging them. Fold them closed and arrange in a pan. Slices of carrot, onion or potato underneath can help prevent sticking.

4. 04

   Add a little water to the base of the pan. Cook in the steam for about 10 minutes, then leave to cool.

Enjoy your meal.