Fancy trying this for real? Join us in London for an exclusive reader event with acclaimed chef Theo Randall at his eponymous restaurant. Theo will be serving up a delicious bespoke three course lunch (like this baked almond tart with apricots) with expert wine matches, along with a unique cookery demonstration. It's also a chance to meet some of the mag team! Hit the link for more info. Photo from Theo Randall's book 'My Simply Italian', by Martin Poole.
Once only a common sight in Italian food markets, courgette flowers are now widely available and this classic Italian dish from Michelin-starred chef Theo Randall makes the most of them. Deep-Fried Courgette Flowers Stuffed with Ricotta and Herbs make a stunning summer starter or light lunch - the perfect vegetarian dish to impress your guests.
Pastry tip: Use a cheese grater with big holes to grate your cold pastry into your shell and then push it into place, rather than rolling it out. This keeps it lighter. This tip originally from chef Theo Randall.