Rick Stein served up tasty courgette flowers stuffed with salt cod, double cream, Provencal olive oil, garlic (brandade de Nîmes) and a tomato sauce on Rick Stein’s Secret France.

The ingredients are: 250g salt cod, soaked for 24 hours and water changed 3 times, 2 garlic cloves, finely chopped, 75ml double cream, 75ml olive oil, 8 courgette flowers or 8 Chinese cabbage leaves and freshly ground black pepper.

For the tomato dipping sauce: 4 tomatoes, ½ tsp piment d’Espelette or pimenton, ¼ tsp salt, pinch sugar and 1 tsp olive oil.

For the tempura batter: 115g plain flour, 115g cornflour, pinch salt, 300ml chilled soda water and 1 litre sunflower oil, for frying.

See Rick’s recipes in his book titled: Rick Stein’s Secret France available from Amazon now.