Dominic Chapman is the head chef and patron of The Beehive in White Waltham, Berkshire. He has been a head chef for Heston Blumenthal and has been awarded two Michelin stars. This is one of his favourite spring produce inspired recipes.

Stuffed Courgette Flower by Dominic Chapman

Serves 4


4 Courgette flowers

500g Ricotta

2 Courgettes

4 Plum Tomatoes

500g Fresh Peas

8 Baby Artichokes

8 Baby Beetroots

100g Sultanas

100g Pine nuts

300g Black Olive

200g Summer Truffle

3 Lemon

500g white wine

200mls White Wine vinegar

1Litre Hazelnut Oil

500mls Chardonnay Vinegar

200g Dijon Mustard

50g Chervil

50g Basil


500g Buffalo Ricotta

50g Summer Truffle

50g Dried Black Olive

2 Courgettes

40g Sultanas

30g Pine Nuts

Juice of 1 Lemon


Salt and Pepper

1. Toast pine nuts

2. Chop and dry black olive

3. Bring sultanas to the boil then soak for in water for 10 minutes.

4. Finely dice courgettes and add to ricotta.

5. Once pine nuts and sultanas are cold add to ricotta

6. Finely chop basil then and to ricotta with lemon juice

7. Season well the pipe in courgette flowers.

Preparation time -2 hours

- Vinaigrette

1 litre Vegetable Oil

2oomls Chardonnay Vinegar

1 kitchen spoon Dijon mustard

1. Combine Dijon mustard and vinegar

2. Slowly whisk oil to mustard mix

3. Once emulsified, correct seasoning and store in fridge.

Preparation time- 10 minutes

- Artichokes

8 baby artichokes

1 litre water

500g white wine

200mls White Wine vinegar

5g thyme

2 bay leaves

10 peppercorns

1. Clean artichokes

2. Place in above ingredients

3. Simmer gently until tender

4. Allow to cool in stock

Preparation time- 1 hour

- Beetroot

1kg Beetroot

1Litre water

5g thyme

200mls Red wine vinegar

1. Place beetroot in a pan with water, vinegar and thyme

2. Simmer until tender

3. Cool in stock

4. Peel and store in fridge until required

Preparation time- 45 minutes

- Olives

500g black olives

1. Stone and chop olives

2. Place in dehydrator and dry out for 24hrs

3. Blend to a powder and store in a dry place

Preparation time- 24hours

Dehydrator required

- Sultanas and Pine nuts

1. Toast pine nuts until golden brown

2. Place sultanas in a pan of water and bring to the boil

3. Allow to cool in water

4. Store pine nuts and sultanas separately until required

Preparation time-15 minutes

- Tomatoes

1. Blanch tomatoes for 10 seconds then refresh in iced water.

2. Evenly cut into a small dice

3. Store in fridge until required

Preparation time- 10 minutes

- Peas

1. Pod peas

2. Blanch for 1 minute and refresh

3. Store in fridge

Preparation time- 15 minutes

- To Serve

4 Stuffed Courgette flower

4 Baby Artichoke

4 Baby Beetroot

10g Sultanas

10g Pine Nuts

10g Diced Tomato

10g Fresh Peas

4 Table spoons Vinaigrette

20g Basil and Chervil

500g Ricotta Mix

Preparation time- 1.5 hours

1. Make vinaigrette and add diced tomato, fresh peas, sultanas and pine nuts to it.

2. Clean and cook artichokes then cut into quarters and fry until golden brown.

3. Blanch fresh baby beetroot until cooked then cut into quarters.

4. Dress everything in vinaigrette and season

5. Steam courgette flowers in steamer for 6 minutes or until the courgette begin to soften.

6. Finish with more finely chopped basil, dried olive, grated truffle and chervil. Serve immediately.

- Presentation: This is a very clean dish and I aim to serve it on a large plate. The plate will reflect flowers and the garden but in a very subtle way.