First make the guacamole and the tomato and coriander salsa, cover and keep cool.

Guacamole: Mash the flesh from the avocado with a fork or, in a pestle and mortar, with the garlic. Add the freshly squeezed lime juice, a little olive oil, coriander, salt and pepper to taste.

Tomato and coriander salsa: Mix all the ingredients together. Season with salt, pepper and sugar.

Remove the thorns from the base of the squash blossoms. Heat an iron pan or griddle; it would be medium hot, otherwise the outside of the tortillas will burn before the filling is cooked.

There are two ways of presenting quesadillas: one resembles a sandwich, the other a turnover. Lay a tortilla on the hot pan, put about 15g of cheese on one half, keeping it a little from the edge, sprinkle some strips or dice of chilli on top with 3-4 squash blossoms or 1-2 larger zucchini blossoms and another 15g of cheese. Fold the tortilla over the filling and cook for a minute or two, then turn over carefully. Cook just until the cheese begins to melt. Serve one or two per person with the guacamole and the tomato and coriander salsa.

Carlton Food Network http://www. Cfn. Co. Uk/