100g/3½oz strong soft goats’ cheese, such as Ragstone
1 tbsp mascarpone
2 sprigs thyme, leaves picked
50g/1¾oz almonds, toasted
vegetable oil, for deep-frying
100g/3½oz 00 flour
200ml/7fl oz whole milk
4 small courgettes, with flowers if available, left whole
2 tsp truffle honey
salt and freshly ground black pepper
Beat the goats’ cheese and mascarpone together to loosen. Stir in the thyme and season with salt and pepper.
Spread the cheese mixture onto a serving plate and top with the toasted almonds.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Mix together the flour and semolina with some salt and pepper in a bowl.
Pour the milk into another bowl.
Dip the courgettes with flowers into the milk, then into the flour and semolina mixture. Deep-fry for 2–3 minutes, or until golden-brown. Drain on kitchen paper.
Top the cheese and almonds with the fried courgettes and flowers and drizzle with truffle honey. Serve with a crisp glass of white wine.