Ricotta-stuffed courgette flowers with romesco

Romesco is the perfect accompaniment to beautiful courgette flowers. It’s traditionally made with almonds but can be made with any nuts. I really like using smoked almonds – the salty smokiness adds interesting depth and layers. Roast the peppers for the romesco at the same time as you roast the garlic for the courgette flower stuffing – they take the same amount of time but the peppers will need to be turned halfway through.