Once only a common sight in Italian food markets, courgette flowers are now widely available and this classic Italian dish from Michelin-starred chef Theo Randall makes the most of them. Deep-Fried Courgette Flowers Stuffed with Ricotta and Herbs make a stunning summer starter or light lunch - the perfect vegetarian dish to impress your guests.
For years, Theo Randall, was head chef at London's celebrated River Café. Now he has his own restaurant, Theo Randall At The Intercontinental, off Park Lane. He lives with his wife Natalie, Max, and Lola, in Chalk Farm, north London.
This incredible lamb rump with salsa verde recipe from top chef Theo Randall is a showstopper of a main course for a dinner party. Perfect for Easter Sunday, it makes the most of new season lamb. This beautiful recipe features in Theo's book, My Simple Italian, along with over 100 other Italian-inspired recipes.