Lime Elderflower Shortbread 

Recipe

230g butter

135g caster sugar

1 tsp Vanilla paste

Salt

250g plain flour

Zest of a lime

1. Pre- heat your oven to 160°c

Cream the butter and sugar until pale light and fluffy.

2. Add salt, vanilla paste and plain flour mix.

3. Grease a tart tin and spread the dough evenly through the tin.

4. Bake at 160°c for 30 minutes until golden

5. Leave to cool in the pan

Lime Elderflower sugar 

250g caster sugar

Zest two limes

1 elderflower head ( Trim the flowers and discard the stem)

1. Zest lime into the bowl of caster sugar. Rub between your fingers to release the lime oils.

2. Trim the flower heads of the elderflower. Stir into sugar.

3. Put the sugar in the oven on a flat baking tray for 15 minutes. Remove and leave to cool.

4. Using a food processor blend the sugar until fine and fragrant.

5. Dust a layer of sugar over your cool shortbread. Cut the shortbread and serve

Keep remaining sugar for other future bakes.

Battered Ricotta Stuffed Courgette's 

To make these you need

courgettes with flower heads

120g ricotta

1 lemon grated

1 tbsp chopped fresh herbs

Salt to taste

Crispy batter

150g 00 flour

3 tbsp extra virgin olive oil

150ml warm water

1 Egg white

1. Whisk together the 00 flour, olive oil and warm water until smooth. Set aside in the fridge.

2. Whip the egg white to stiff peaks.

3. Fold the egg whites into the batter and set aside.

4. Mix the ricotta, grated lemon, fresh herbs and salt.

5. Heat your deep-fat fryer or skillet pan with sunflower oil.

6. Stuff the courgette flowers with the ricotta.

7. Fry the courgettes until golden and crispy

 Serve with a honey vinegar dip, pesto or sweet chilli sauce.