This is a lovely and bright summer dish which really brings out the delicate flavours of the blossoms.

Warm 2 tbsp olive oil in a large pan. Now add 1 carrot and 1 red onion, finely chopped. Stir over a medium heat till the onion becomes translucent. Now add 12 courgette flowers sliced lengthwise, and 1 courgette, finely chopped (unless of course you are lucky enough to have the baby courgettes still attached to the courgette flowers, in which case you use those). Stir around, and now add 350ml good quality chicken or vegetable broth, a pinch of saffron threads, and a handful parsley, finely chopped. Reduce down till there is a film of liquid remaining.

In the meantime, bring a pot of water to a boil and add 350g linguine pasta. When nearly done, scoop out 100ml pasta water into a small bowl and whisk in 1 egg yolk*. Add both the drained pasta and the yolky water to the vegetables and mix well in the pan before serving. I like to garnish this pasta with 150ml toasted breadcrumbs and a dusting of parmesan.

Serves 3-4.

* For a vegan version: omit the yolk altogether and instead stir in a little soya cream at the end.