Place the black garlic, goats cheese, salt, pepper, chives, olive oil in a bowl and combine together gently.

Open your courgette flowers gently with one hand, with your other hand carefully stuff your courgette flowers with the goat’s cheese mix.

Place your stuffed courgette flowers into a warm non-stick frying pan, add the butter, crank up the heat and lightly fry the courgette flowers.

Quickly add the peas and basil, then tip the water over the top.

The water will combine with the Westgold butter and form a sauce. Move the pan carefully to bring it together, being careful not to break open the courgette flowers.

Serve with grated toasted hazelnuts.