CHARGRILLED THREE-CHEESE ZUCCHINI FLOWERS

1.Crumble blue cheese and fetta into a medium bowl. Add ricotta, mint, lemon rind, chilli flakes, garlic and egg yolk to bowl; stir to combine. Season to taste.

2.Open zucchini flowers carefully and remove yellow stamens from inside the flowers. Spoon or pipe cheese mixture into flowers (see tip), leaving a 1cm (½in) gap at the top. Twist petal tops to enclose filling.

3.Brush flowers with oil. Cook flowers on a heated grill plate (or grill or barbecue) over high heat for 1 minute each side or until lightly charred and heated through. Season to taste.

4.TIP To make an easy piping bag, spoon mixture into a small zip-top bag and twist the open end to seal. Snip the corner, then pipe mixture into flowers.

5.PREP IT Zucchini flowers can be filled up to 4 hours ahead; keep refrigerated until ready to cook.