Garden Courgette Blossoms Stuffed with Langoustines by The Ninth Wave Restaurant, Mull

The taste of these summer favourites is a harmonious blend of garden and sea.  The Ninth Wave Restaurant on the Isle of Mull showcases quality modern British cuisine with an eclectic mix of vibrant ethnicity: a celebration of quality produce gathered from the magnificent provender of Scotland.

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Ingredients: Serves 6

6 blossoming baby courgettes 
Nasturtium flowers and leaves for garnish 
Sea salt 

For the filling:
240g cooked langoustines 
60g cream cheese
1 small egg
1 tsp plain flour
1⁄2 tsp lemon, fine zest
30g smoked Mull cheddar 
1⁄2 tsp chives
1⁄2 tsp ransoms (wild garlic)
1 tsp nasturtium leaves
Dash Worcester sauce
Sea salt
Black pepper 

For the tempura batter:
150ml ice-cold Isle of Mull Galleon Gold beer or soda water 
1 egg 
125g pain flour
Dash Worcester sauce 
Dash fish sauce 


1.    First, make the filling. In a food processor, mix the cream cheese, egg, flour, lemon zest, cheese, Worcester sauce, a pinch of salt and a twist of pepper, for a couple of seconds. 
2.    Chop up the cooked langoustines and place in a processor. Mix again. Place the mixture into a bowl. Add the finely chopped chives, ramsons and nasturtium leaves and mix. Season to taste. 
3.    Hold the baby courgette and flower by the courgette end. Be careful when handling not to snap the flowers off the courgettes. If the blossom is closed, use your thumbs to gently make a split in the flower. 
4.    With your fingertips, snap off the yellow stamens in the centre of the ower and discard. Trim off any green hairy spikes at the base of the flower where it meets the courgette. Repeat with the remaining flowers. 
5.    Rinse the courgette under cold water, being careful not to get the flower wet. 
6.    Fill a piping bag with a plain 1cm diameter hole in the end, with the langoustine mix. Pipe the mixture into the courgettes, dividing amongst the flowers. Gently pinch the flowers shut.
7.    On a cutting board, starting at free end of the courgette, slice it almost in half, to three-quarters down its length, forming two prongs. Be careful not to cut all the way to the flower.
8.    For the batter, add the wet ingredients to a bowl and whisk well. Then add the flour and whisk slowly until only just mixed. 
9.    Line a tray with kitchen paper. Fill a deep saucepan or deep-fryer one-third full with oil, then heat over medium heat to 180°C. Working in batches, dip the courgettes one at a time into the batter, allowing the excess to drain off, then deep-fry for two minutes or until golden. Using a metal slotted spoon, transfer to a tray. Repeat with the remaining flowers and batter. 
10.    Sprinkle immediately with sea salt. Place on a plate with nasturtium garnishes and serve hot. 

In association with Taste Communications, Scotland’s food and drink communications company