Courgette flowers stuffed with rice (Kolokythoanthoi gemistoi)

1. Carefully pinch out the stamens from inside the courgette flowers, rinse the flowers quickly in cold water and drain.

2. Chop the onion very finely, grate one of the tomatoes and chop the mint and parsley.

3. Mix the raw rice with the onion, grated tomato, herbs, half the olive oil, salt and pepper.

4. Put a teaspoon of filling into each flower (fill only halfway, as the rice swells) and fold the petals over to close.

5. Lay the flowers snugly side by side in the bottom of a pan, top with slices of the second tomato, drizzle with the remaining oil and pour in enough hot water to come halfway up; weigh down with a small plate, cover and simmer gently for 25-30 minutes until the rice is tender.

6. Serve lukewarm or at room temperature with yoghurt or tzatziki.

Tip: In Crete, courgette flowers are sold in bunches at summer markets – pick them in the morning while they're open, as they're easier to fill. Without flowers, the filling also works in small courgettes or peppers.