Don't overcook the tomatoes at this point. You just want to peel the skin off and keep them as whole and fresh as possible in this step. The big chunks add a nice bite to the final jam, don’t cut them too fine!

In this recipe I'm using a mix of nut-based cheeses a made myself (recipe will come at some point!). If you’re dairy free, you can easily swap the Ricotta for a plant-based spread or even a cream cheese. As for the Pecorino, try a plant-based parmesan or something dry you can grate. As for the egg, try 1tsp ground chia seed if you’re vegan.

Inside the flowers there's a little growth called the Stamen. It can sometimes be bitter (but not always, depending on the size). I always prefer to remove it before stuffing and frying the flowers. Delicately open the leaves and insert your index inside the flower, try to move the stamen around until it splits from the stem, and gently lift it out.

While the oil heats up, measure all the dry ingredients for the batter and wait for the oil to be at the correct temperature before moving on to the next step. The key to a crispy batter is the difference in temperature between the batter and the oil itself. If the batter sits at room temperature for too long the flowers will be soggy.