Lightly wash a dozen courgette flowers, the baby courgettes, still attached.

In a shallow bowl, mix together 2 heaping tbs flour, a pinch of sea salt, and a very small handful of fresh, picked, thyme leaves. Whisk in a little water, till a loose paste is formed.

Add the flowers and coat well.

In a large frying pan, heat up a shallow amount of rapeseed/canola oil. Fry the courgette flowers on both sides till golden.

Drain on kitchen towel and salt lightly.

Serve immediately.