One of the rare joys of growing courgettes/zucchini is picking their huge flowers, stuffing them, coating in batter and frying them. And then there’s the bonus of tasty courgettes themselves to be picked and enjoyed too.

The bed above has five of these big flowers open today – they’re a variety called Defender – so later I’ll be stuffing them with cream cheese with basil, coating and deep frying them and sprinkling with garlic salt for a crisp savoury delight.