Seasonal Ingredients in Bloom: August at Petersham Nurseries
August marks a vibrant moment in the kitchen at Petersham Nurseries, as our chefs draw inspiration from the height of the growing season. In Richmond, we celebrate ingredients at their peak – each dish a tribute to the colours, textures, and flavours of summer.
From sun-ripened tomatoes to freshly picked courgette flowers, our menus reflect simplicity, provenance, and a deep connection to the garden. Delicate broad beans, sweet peas, and fragrant herbs like basil and lovage bring depth to fresh salads and handmade pasta.
Whether you’re enjoying a quiet moment in the Teahouse or a leisurely lunch in our Restaurant, we invite you to savour the honest, fresh flavours of the summer – rooted in seasonality and the land around us.
One of the standout ingredients this month is the courgette flower, which we harvest daily from our garden. Below, Executive Chef Csaba Nagy shares a simple, elegant way to enjoy them at their best.
Stuffed Courgette Flowers
By Chef Csaba Nagy
Courgette flowers are a fleeting seasonal favourite, and with daily harvests from our garden, we’re making the most of their short-lived beauty. This dish brings together two simple, summery preparations that celebrate their delicate flavour and texture.
Ingredients
- Female courgette flowers
- Sheep’s ricotta
- Mint, parsley, basil (chopped)
- Honey
- Salt & pepper
- Tempura batter
- Oil for frying
For the Salsa
- Diced red pepper, tomato, courgette trimmings
- Olive oil
- Sherry vinegar
- Salt & pepper
Method
Mix ricotta with chopped herbs, honey, salt, and pepper. Gently stuff each courgette flower and twist to seal. For the salsa, toss diced vegetables with olive oil, vinegar, and seasoning. Dip flowers in tempura batter and fry until golden and crisp. Serve over the fresh salsa.
Watch the dish come to life on our Instagram here.
