courgette salsa

Finely dice the yellow courgettes.
Season with the lemon juice, a drizzle of olive oil and salt.
Spread on a tray and refrigerate for at least 12 hours, or until the courgette has released its moisture.
Check the seasoning before plating and adjust if needed.

smoked leek oil

Burn the leek tops directly over a flame or under a very hot grill until completely black and dry.
Smoke with oak chips.
Blend with the neutral oil until smooth.
Pass through a fine sieve and store until needed.

dumplings

Bake the Maris Pipers on a bed of rock salt in a hot oven until completely cooked through.
Scoop out the flesh while still hot.
Pass through a fine sieve.
Weigh out 275g of the dry mashed potato.
Combine with the 00 pasta flour, finely grated goat’s cheese and egg yolk.
Bring together by hand and season with salt.
Do not overwork the dough.
Mix only until a smooth dough forms.
Shape into even dumplings.
Blanch in gently boiling salted water until they float to the surface.
Transfer immediately to iced water.
Once cool, coat lightly in olive oil and refrigerate until needed.

stuffed courgette flowers

Season the goat’s curd generously with black pepper.
Mix well and transfer to a piping bag.
Carefully remove the stamen from each courgette flower and trim away any hard stem.
Pipe the curd into each flower.
Close by gently twisting the petal tips together.
Lay each flower on its own sheet of greaseproof paper.
Drizzle with olive oil and season lightly.
Fold the greaseproof paper into a parcel.
Set aside until ready to bake.

wild garlic caper vierge

Finely chop the shallots and flat-leaf parsley.
Combine in a bowl with the wild garlic capers, olive oil, and the lemon juice and zest.
Season to taste.

charred courgettes

Cut the courgettes into 2cm rounds.
Char heavily on both sides in a very hot dry pan or on a grill until deeply coloured.
Transfer to a bowl.
Cover with garlic oil and season well.
Set aside to marinate.

finish

Dust the blanched dumplings in polenta.
Shallow-fry in a little oil over a medium-high heat, turning until golden and slightly crisp on the outside.
Bake the prepared courgette flowers at 180°C for approximately 5 minutes, until just set and warmed through.
Reheat the charred courgette rounds.
Arrange the courgette salsa, charred courgettes, dumplings and stuffed flowers on warm plates.
Spoon over the wild garlic caper vierge.
Finish with a drizzle of smoked leek oil and sliced pitted gordal olives to garnish.