Instructions: Remove the stems from the inside of the flowers. Blanch the courgette flowers in simmering salted water without the flower touching the water for 1 minute and refresh.

Mix the fish and lobster mousse together and pipe into the flowers making sure the flowers are full but no mousse showing. Steam for approximately 5 minutes.

Heat your crab meat with double cream and season. Divide the crab meat into your bowls, place the courgette flowers on top at an angle and brush with melted butter.

Sauce around with your two sauces, starting with the saffron first and then the green sauce.

Parsley and garlic sauce: Place the garlic and chicken stock in a pan and simmer until the garlic is soft. Add the cream and reduce to a sauce consistency. Add the blanched parsley and liquidize.

Saffron sauce: Reduce wine, onion, star anise and saffron in a pan by two thirds. Add cream and fish stock, reduce until thickened slightly. Season and liquidize.

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