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Tempura battered courgettes with goats’ cheese dip and lavender honey
Fruit and vegetables
3
courgettes
, sliced at an angle into medium-thick discs
1 tsp fresh
thyme
leaves
½
lemon
, zest only
Tins, packets and jars
100g/3½oz
plain flour
, plus extra for dusting
Cooking ingredients
olive oil
, for drizzling
100g/3½oz
cornflour
sea salt
vegetable oil
, for deep frying
1 tbsp lavender
honey
1 tbsp fresh
oregano
leaves, chopped
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
200g/7oz soft goats’ cheese
50g/1¾oz crème fraȋche
Other
1
baguette
300ml/½ pint ice-cold sparkling water
sprig fresh lavender
Back to recipe
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