It was a real treat to catch up with some familiar faces at Hampton Court Flower Show this week as well as meet some new friends.

We gathered a basketful of homegrown produce and a great big box of delights from Emma of St Giles Walled Kitchen Garden and prepared a number of dishes to serve for brunch.


To start …

Stuffed Courgette Flowers with Fritters, beetroot salad and broad beans

To serve 2

You will need:

4 courgette flowers – remove the stamens

handful of basil, finely chopped

1 large tablespoon of Dorset yoghurt (a thick set alternative or your favourite soft cream cheese)

2 slices of day old bread, crusts removed and grated into crumbs

tablespoon melted butter

25g (1oz) finely grated parmesan

Seasoning – salt, pepper and freshly ground nutmeg

Preheat the oven to 180 C or slide grid shelf to the floor of your AGA roasting oven.

In a bowl add the basil, set yoghurt and breadcrumbs.  Mix well and season to taste.

Add half a tablespoon of the stuffing and carefully insert as far as you can inside the flower.  Twist the outer tips of the petals closed and place these facing down on a baking sheet lined with silicon paper.

Brush liberally with butter and sprinkle with parmesan.  Set aside whilst you prepare the fritters.


Courgette Fritters 

You will need:

1 medium courgette (we used half a yellow courgette and half a green courgette) finely grated and placed in a sieve over a bowl.  Sprinkle with salt and allow to drain.

2 tablespoons of rice or spelt flour

1 large free range egg

1 tablespoon of onion confit (finely chopped onion, cooked slowly in olive oil until soft and melting and stored in a sterilised jar with a seal of olive oil over the top.  KEEP IN THE FRIDGE and use within four days)

1 generous handful of basil

Seasoning – salt, pepper and freshly ground nutmeg

oil for frying


Squeeze the moisture from the courgettes and place in a clean bowl, add the other ingredients and mix together.  Season and shape into small patties.  Preheat a non stick frying pan over a medium heat and add two tablespoons of rapeseed oil.  Fry gently to colour on each side and then transfer to the baking tray with the stuffed flowers.

You will also need

1 beetroot – finely chopped

1kg broad beans

Wash and peel the beetroot, chop finely and add half a tablespoon of cider vinegar and a teaspoon of honey to a bowl, mix well and add the beetroot.  Leave until required.

Pod the beans and blanch in salted boiling water.  Remove from the water and refresh in chilled water.  Remove the tough outer skins of any large beans.

To serve

Place the baking tray with fritters and flowers into the oven. Cook for approximately 8 minutes so that the fritters are hot and crisp and the flowers are golden brown.

Meanwhile poach two free range eggs.

Place the fritters on each plate, topped with a slice of Dorset White (or your favourite soft cheese) top with the flowers and then add the chopped beetroot and blanched bean around the sides.  Serve immediately


Slow roasted tomatoes served on the side

Plan ahead for this really tasty side dish.  Simply wash and slice the tomatoes in half widthways, brush with olive oil and a drizzle of balsamic vinegar.  Place in a low oven 75 C or the AGA simmering oven for 4-5 hours so that the moisture evaporates and the flavour intensifies.


To finish …

Raspberry scones with rosemary butter, mulberry jam and mascarpone

We gathered a handful of raspberries from the garden and added them to this simple Buttermilk Scone recipe.

You will need

450g (1lb) Self raising flour

A pinch of salt

75 g (3oz) chilled butter cut into cubes

300ml (1/2 pint) buttermilk

Preheat the oven 220 C or slide the grid shelf in the AGA roasting oven to the second runner up from the floor. Simply add the flour and butter to the bowl and using your fingertips rub together to create a mixture that resembles fine breadcrumbs.

Make a well in the centre and add the buttermilk.  Mix together well and form a soft and slightly sticky dough.  Turn out on a lightly floured board and knead gently then press out flat with your hands to an even thickness of approximated 4 cm (1 inch).

Using a biscuit cutter ( 6 cm) stamp out 8 – 10 scones and place on a non stick baking sheet.  Brush with beaten egg or milk and bake for 12 minutes, turning halfway through the cooking time.

Serve warm with rosemary butter or mascarpone and Mulberry jam.


Please get in touch if you would like us to send you the additional recipes to serve with the Raspberry Scones.