In a bowl mix whisk together 3tbsp flour, a sprinkling of thyme, and a pinch salt with a little water to form a loose paste. Dredge 6 courgette flowers till well-coated in the batter and then fry in a little rapeseed/canola oil till golden on both sides. Place on kitchen towel to soak up any extra oil and serve sprinkled with a little sea salt.

Spinach roots make a nice alternative to courgette flowers and taste best when the roots are relatively small and young.