This delicate starter from Woongchul Park involves stuffing courgette flowers with a mixture of crab, tofu and a homemade sesame and pine nut milk. The whole dish is served in a delicate crab broth and topped with basil oil, pomelo gel and Thai basil.

See the full recipe here: https://www.greatbritishchefs.com/recipes/crab-courgette-flower-dubu-sesame-pine-nut-recipe

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