Fried courgette flowers, goat's cheese and honey

Serves 4 Starters and mains

Sponsored by Glen Moray Whisky.

Original, experimental and with a heritage stretching back over 100 years, Glen Moray has always been at the forefront of innovative whisky distillation. The Elgin distillery draws from its rich history to produce a diverse range of expressions aged in unusual casks. From the spiced notes of Madeira and the sweet nuttiness of sherry to the honeyed aroma of port and smoky fired oak, Glen Moray offers a dram for every palate – and every plate, too. That's why Ben Tish, culinary director of Norma, has partnered with the distillery to create the perfect food pairings for its cask-led expressions, offering a new way to discover these complex flavours. Inspired by the menus of Madeira, Porto and Jerez, Tish shows that whisky is more than a winter dram – over ice or in a highball, it's the ideal companion for myriad summer flavours.

Sherry Cask

Warm and full of caramel notes on the palate, and with a touch of cinnamon, Glen Moray Sherry Cask Finish is aged in ex-bourbon barrels, then finished in oloroso sherry casks for up to 12 months, producing its lightly spiced aromas and intense depth of flavour.

For Tish, the sherry notes reminded him of San Sebatián bars on warm Spanish nights. 'Rowdy tapas bars always feature a fried flower fish in the summer months, paired with an oloroso sherry,' he says. 'For this dish, I paired crisp courgette flowers and a rich, salty cheese with sweet honey. The salty-sweet combination works very well with the sherry notes. When I tasted the classic sherry cask whisky, I was excited – it's a joy to drink and it matches this dish brilliantly.'

70cl, £25. Find out more about the full range of expressions at glenmoray.com and on Instagram @glen_moray_whisky

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Method

First, make the batter. Tip the flour and the baking powder into a bowl. Whisk in the water and ensure everything is incorporated well. Leave to rest.

Pour the vegetable oil into a deep-sided pan or deep-fat fryer. Slowly heat
it up to 180C: when a little bit of the batter is dropped in, it should fizzle and brown immediately. Keep the oil at a steady temperature.

Carefully peel down the flower's petals and remove the stamen, which can be bitter. Mould a piece of cheese and then stuff it into the flower and twist the leaves back up to form a tight seal. Be careful with the petals – they are very delicate and will tear easily. Cut a small slit in the bottom of each of the courgette stalks. This will help speed up the cooking process.

Carefully dip the flowers, in batches – 2 or 3 at a time – into the batter and then place in the fryer. Cook the flowers until they are golden brown on both sides. You will need to turn the flowers during this process to cook both sides. When ready, remove the flowers from the oil, drain well and keep warm. Continue cooking the other flowers in the same fashion.

When the flowers are all ready and drained of excess oil, transfer to serving plates and drizzle with honey.