Thomasina Miers's courgette flower omelette with ricotta and tarragon

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Serves 6

Step 1
Just use courgette if you are struggling to get hold of the flowers.

Step 2
Preheat your grill to its highest setting.

Step 3
To prepare the courgette flowers, detach the stalks and cube as with the other courgette.

Step 4
Gently peel back the petals of the courgette flowers and remove the stamen.

Step 5
Tear down one side of a petal so that you can flatten out the flower in a half-moon shape.

Step 6
Lightly whisk the eggs and cream together, add the Parmesan and chopped tarragon and season well with pepper and a little salt (Parmesan is already pretty salty).

Step 7
Heat a 26cm frying pan, and when it is hot add the olive oil and butter.

Step 8
When the fat is sizzling, add the onion and courgette and fry over a medium heat until the onion has turned soft and translucent and the courgette a pale golden colour, but still with a bit of bite.

Step 9
Season lightly with salt and pepper.

Step 10
Turn the heat right up, and when the pan is really hot pour in the egg mixture, let it cook a little, then drag the mixture from the sides of the pan to the centre with a palette knife.

Step 11
Place the flowers on top in a circular pattern, crumble the ricotta over them and place under the grill.

Step 12
The ricotta will turn a slight golden colour, but the omelette should still be a little wet in the middle.

Step 13
Either serve from the pan or carefully slide on to a large plate.