Courgettes Flowers with Rainbow Chard


This week the, non Daily Mail buying, public were appalled that the middle England tabloid had crossed a red line of common decency by sending a reporter to the Labour leader’s late uncle’s memorial. The paper is about as newsworthy as “The Puzzler” and would have been better off with a giant Sudoku on the front page that day.

You’ll remember in last week’s blog post… here. I cooked some lovely rainbow chard and retained the stems, which this week I braised in fried garlic and a little chicken stock until tender. I then removed them from the pan, and setting aside whilst the residual pan juices were reduced to a table-spoon. They were used as a decorative jus on top of the courgette flowers and chard stems. The flowers were then coated in a Tempura batter, (mixed with salt and sparkling water) and deep-fried for approx. 2 minutes at 160oC.

On Sunday in a bid to catch the last of the “summer wine” I took my daughter to Legoland, and to further enhance our day I purchased, at considerable cost, a device that enabled us to jump every queue. Ralph Milliband may well have loved England, but I’m pretty sure would have hated Legoland .

Today’s recipe is for Stuffed Courgette Flour with Rainbow Chard

Ingredients: Serves 2 For the Courgette Flowers

  • 4 Courgette Flowers
  • 5 tablespoons of Tempura batter flour
  • half a glass of sparkling water
  • Pinch of salt


  • 1 large clove Garlic
  • 120g Rainbow Chard Stems, chopped
  • Half a glass of chicken stock
  • Extra Virgin Olive Oil
  • Salt