Serves 4, preparation time 30 min, cooking time 35 min.

8 courgette flowers (with little courgettes attached)
500g oyster mushrooms
1 slice cooked ham
2 slices white bread
1 small white onion
½ glass milk
1 egg
butter and oil
parsley
salt & pepper

1)

Cut the crusts off the bread, place the slices in a plate and soak in ½ glass milk; then mash up with a fork. Place the slice of ham in a blender and pulse. Wash the parsley, peel and finely chop the onion. Separate the little courgettes from their flowers leaving 10-15 mm stem at the base of each flower. Cut the stems off the oyster mushrooms and chop them very finely.

2)

Put the mushrooms in a sheet of aluminium foil and wrap into a parcel. Steam it for 20 min, and steam the baby courgettes at the same time (take them out as soon as they're half-cooked and leave the mushrooms in until the time is up). Mix well the minced ham, mashed bread, chopped parsley and onion, with the egg yolk and salt and pepper.

3)

Hold each courgette flower in the palm of your hand with the stalk between your index and middle finger. Without damaging the petals, take out the pistil, then fill the flower with the stuffing you have just prepared. Pat it in but be careful not to tear the flower. Close it by twisting the free ends of the petals. Warm up the oven at 170degC (gas mark 5-6)/ 400-425degF.

4)

Grease an oven dish and put the stuffed flowers all around the edge, with the pre-cooked mini courgettes in the middle. Drizzle with oil and bake for 30-35 min. Sprinkle with the oyster mushrooms, and serve immediately in the oven dish.