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To make the filling, whizz the cashews, mint & peas in a food processor (don't over do it as you want to keep a bit of texture in the mixture) and then season to taste
To make the batter, measure the flours and bicarbonate into a bowl and whisk in the chilled sparkling water. Keep the batter cool in the fridge whilst you stuff the flours
To prepare flowers, gently brush away any dirt. Carefully unfold the flower and nip the pistil out from the middle of the flower
Fill each flower about ¾ full and then twist the flower petals to keep the filling in - they're pretty delicate so you need a light touch
Heat your oil and when you're ready to fry remove the batter from the fridge (you can test if the oil is hot enough by popping in a blob of batter, it should bubble and rise to the top straight away)
Dip the courgette flowers one by one in the batter and get a good even coating. Fry each flower for a few minutes until golden brown. Remove from the oil with tongs and drain on kitchen paper