Instructions: 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.

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