Pick flowers that have little or no holes in their petals. Look to see if a pumpkin has started to form at the base of the flower. You want flowers that have not yet started growing into pumpkins yet. Snap off at the base of the stem to avoid damaging the flowers before you get them home (easier to carry)

Generally wash the flowers under a slow running tap and rest in a clean tea towel to drip. Carefully remove the sticky leaves at the base of the flower and trim off the unwanted stems.

Remove the stamen of each flower by gently snapping them at the base with your finger. Set aside.

Mix ricotta cheese and 1 egg. Add your salt and pepper to taste as well as thyme (or any other herbs you like)

Gently spoon the mixture into your flowers. Closing the flower back up and gently twisting the tops. Set aside and line a baking tray with parchment paper. Preheat the oven at 200c.

In a shallow dish whisk your second egg. Put your breadcrumbs on a second plate. One by one dip your stuffed flowers first in the egg to coat and then roll in the breadcrumbs.

Place on your baking tray and bake for 10-12 minutes. The outside is crispy and inside will be soft and creamy. Enjoy.