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Courgette flowers, apple and horseradish

Courgette flowers, apple and horseradish

PT20M

1
Gently rinse the courgette flowers then leave to drain upside down on some kitchen paper
  • 36 courgette flowers
2
Melt half of the butter in a hot pan, then add the pepper strips and roast until crisp. In a separate pan, sauté the courgette flowers in the remaining butter on a high heat, until they just start to wilt. Season with salt to taste
  • 1 red pepper, washed and cut into thin strips
  • 50g of butter
  • salt
3
Grate the apple into the centre of a serving plate to make a mound, then repeat with the cheese on top
  • 1 Granny Smith apple
  • 120g of Montasio cheese
4
Top with the pepper strips, then the wilted courgette flowers, and a final grating of fresh horseradish
  • 1 horseradish, root

Ingredients

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Courgette flowers, apple and horseradish

 
 

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