1 lb (500 g) floury potatoes
12 large, freshly picked pumpkin or courgette flowers (see method)
1 very large onion
4 young courgettes
2 eggs
3 oz (80 g) freshly grated hard cheese
1 tsp fresh marjoram leaves
1 clove garlic, peeled
fine dry breadcrumbs
thyme
4 tbsp olive oil
butter
salt and black pepper
12 large, freshly picked pumpkin or courgette flowers (see method)
1 very large onion
4 young courgettes
2 eggs
3 oz (80 g) freshly grated hard cheese
1 tsp fresh marjoram leaves
1 clove garlic, peeled
fine dry breadcrumbs
thyme
4 tbsp olive oil
butter
salt and black pepper
method
1. Scrub the potatoes under running cold water and steam until tender; prepare the pumpkin flowers carefully by trimming the stalk to within 3/8 in (1 cm) of the flower, remove the pistils delicately and rinse briefly in cold water; spread out to dry on a clean cloth.
2. Peel the onion, trim off the ends and make deep cross cuts in both top and bottom. Trim the ends off the courgettes and rinse. Blanch the onion and courgettes in a large pan of boiling salted water for 10 minutes (take the courgettes out after 5-7 minutes if they are very thin); drain and leave to cool.
3. Preheat the oven to 350°F (180°C) mark 4.
4. When the potatoes are very tender, spear them with a carving fork and peel while still very hot; push through a potato ricer or sieve into a large mixing bowl.
5. Stir in scant 1 tbsp butter, 2 tbsp oil, 2 eggs and two-thirds of the grated cheese.
6. Mix the remaining grated cheese with 3 tbsp dry breadcrumbs and set aside.
7. Chop the marjoram leaves finely with the peeled garlic and stir into the potato mixture together with a generous pinch of thyme, a pinch of salt and plenty of freshly ground black pepper. Mix very thoroughly, adding a little more salt if wished.
8. Lightly oil a large baking sheet.
9. Cut the courgettes lengthwise in half, scoop out some of the flesh, leaving a layer of flesh in place next to the skin.
10. Slice the onion lengthwise in half and separate the layers to form shallow saucers.
11. Fill the pumpkin or courgette flowers carefully with 2 or 3 tsp of the mixture; do not overfill. Pinch the ends of the flowers gently to seal.
12. Sprinkle a little salt over the partially hollowed courgettes and the onion pieces and fill with stuffing mixture; again, do not overfill.
13. Transfer to the baking sheet, sprinkle each stuffed item with a little olive oil and with the cheese and breadcrumb mixture.
14. Bake for 15-20 minutes, placing the baking sheet under a very hot grill for the last 2 - 3 minutes to brown the topping.
15. Serve at once, decorating the larger vegetables with a small sprig of fresh basil. This mixture makes a good stuffing for most vegetables.
2. Peel the onion, trim off the ends and make deep cross cuts in both top and bottom. Trim the ends off the courgettes and rinse. Blanch the onion and courgettes in a large pan of boiling salted water for 10 minutes (take the courgettes out after 5-7 minutes if they are very thin); drain and leave to cool.
3. Preheat the oven to 350°F (180°C) mark 4.
4. When the potatoes are very tender, spear them with a carving fork and peel while still very hot; push through a potato ricer or sieve into a large mixing bowl.
5. Stir in scant 1 tbsp butter, 2 tbsp oil, 2 eggs and two-thirds of the grated cheese.
6. Mix the remaining grated cheese with 3 tbsp dry breadcrumbs and set aside.
7. Chop the marjoram leaves finely with the peeled garlic and stir into the potato mixture together with a generous pinch of thyme, a pinch of salt and plenty of freshly ground black pepper. Mix very thoroughly, adding a little more salt if wished.
8. Lightly oil a large baking sheet.
9. Cut the courgettes lengthwise in half, scoop out some of the flesh, leaving a layer of flesh in place next to the skin.
10. Slice the onion lengthwise in half and separate the layers to form shallow saucers.
11. Fill the pumpkin or courgette flowers carefully with 2 or 3 tsp of the mixture; do not overfill. Pinch the ends of the flowers gently to seal.
12. Sprinkle a little salt over the partially hollowed courgettes and the onion pieces and fill with stuffing mixture; again, do not overfill.
13. Transfer to the baking sheet, sprinkle each stuffed item with a little olive oil and with the cheese and breadcrumb mixture.
14. Bake for 15-20 minutes, placing the baking sheet under a very hot grill for the last 2 - 3 minutes to brown the topping.
15. Serve at once, decorating the larger vegetables with a small sprig of fresh basil. This mixture makes a good stuffing for most vegetables.
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