Fry a small, finely chopped onion in a little olive oil till soft and transparent. Now add a handful of pinenuts, and stir till golden. Add a handful of chopped currants, a sprinkling of cinnamon and cumin, 1 tbs honey, and moisten it all with a ¼ cup vegetable stock.  Stir in 1 ½ cup cooked rice, season with salt and pepper and transfer to a bowl. 

Lightly wash 12 courgette flowers (with or without the courgettes attached) and then stuff with the rice mixture (about 1 tbs per flower). Fold over a couple of the petals to seal in the rice and then twist the remaining petals together, tuck under and place on an oiled baking tray. Drizzle the stuffed flowers with olive oil and season with salt and pepper. Bake in the oven for around 10-15 minutes at 180 till crisp and golden.

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