In a heavy bottomed saucepan, soften the leek in 30 g oil. Remove the flowers from the courgettes, wash carefully and set aside. Chop the courgettes and add to the leeks.

Risotto: Continue cooking gently for a few minutes and add the rice. Stir well to coat, pour in the wine and let it evaporate. Add a ladleful of hot stock and cook until it has been absorbed. Add more stock in this way until the rice is ‘al dente’. Remove from the heat and stir through 2 tbsp. oil and the chopped garlic and parsley. Meanwhile soften the onion in 30 g oil.

Add the heads and shells of the prawns, brown briefly and pour over the brandy and then add the remaining wine. Add the tomatoes and sufficient water to cover. Add the bouquet garni and reduce over a low heat. Strain through a fine sieve and keep warm. In a non stick frying pan sauté the prawns in 1 tbsp. olive oil.

Carefully spoon the risotto into the courgette flowers. Divide the remaining risotto between 4 warmed plates and garnish with the stuffed flowers, the prawns and the sauce.