Graceburn filled crispy courgette flowers with mint dressing

by Paula McIntyre

A perfect vehicle for the award-winning cheese from Blackwoods Cheese Company

Graceburn from Blackwoods Cheese Company was recently named Best Flavour-Added Cheese at the British Cheese Awards.


For the courgette flowers:
150g Graceburn cheese
Zest of 1 lemon
1 tbsp each chopped basil, chives and parsley
12 courgette flowers
50g plain flour, seasoned with salt and pepper
2 eggs, lightly beaten
150g panko crumbs
50g butter, chopped
50ml rapeseed oil

For the mint dressing:
Juice of 1 lemon
1 tsp honey
Handful mint leaves
150ml thick Greek yoghurt
25g Graceburn cheese
50ml Graceburn cheese oil
1 clove of garlic, minced


Mix the cheese with the lemon zest, herbs and freshly ground pepper to taste. Spoon a generous teaspoon into each flower and twist the top to secure. Dip all the courgette in the flour, shake off the excess and then dip in the eggs and finally roll in the panko crumbs to coat.

Heat half the butter and oil in a large frying pan and when bubbling add half the courgettes, cooking for 2 mins each side. Keep warm while you cook the remaining courgettes in the remaining oil and butter.

To make the mint dressing, cut the lemon in half and scorch on a hot pan. Squeeze into a jug and add the remaining ingredients. Blend and check the seasoning.

Serve the courgette flowers with the mint dressing on the side to dip them in.

Recipe: Paula McIntyre