Chantelle Nicholson served up tasty Crispy Stuffed Courgette Flowers with tempura batter and Thai Basil Sauce on James Martin’s Saturday Morning.

The ingredients are: 4 courgette flowers.

For the stuffing: 150g firm tofu, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1 tbsp chopped coriander, Drizzle of olive oil and Pinch of salt.

For the tempura batter: 60g self raising gluten free flour and 100g soda water.

For the Thai basil sauce: 1 bunch Thai basil, ½ tsp brown sugar, 1 tbsp white wine vinegar and 100ml olive oil.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.