This sophisticated starter looks trickier than it is: impress guests this summer with these crunchy delights!

crisp zucchini flowers with truffle pecorino & honey

serves 6 (as a starter)  preparation time 5 minutes  cooking time 12 minutes

⅓ cup self-raising flour
½ cup cornflour
¾–1 cup cold sparkling water
1 cup rice bran oil
12 zucchini flowers, baby zucchini attached
Sea salt
50g truffle pecorino
1 tsp runny honey
Micro herbs, to garnish

1. In a medium bowl, whisk together self-raising flour and cornflour. Add sparkling water gradually and whisk until the batter is of medium consistency, taking care not to overmix – some little lumps are OK.

2. Heat the rice bran oil in a medium saucepan until approximately 170°C. Drop the zucchini flowers into the batter and fry in batches
of 2–3 until crisp and golden (1–2 minutes). Drain on paper towel.

3. Arrange the zucchini flowers on a platter and lightly season with salt. Finely grate the truffle pecorino over the zucchini flowers and, using a fork, drizzle the honey over the top. Scatter with micro herbs and serve immediately.

Recipe and food styling by Mish Lilley of Mish Delish.