As you can see in the photo the flowers are very pretty and complemented the broccolini beautifully both in colour and size but goodness they are very bitter.

First I rinsed the flowers under running water to get rid of the sap, then blanched them. I sautéed finely sliced shallots, then added one smashed garlic clove, a teaspoon of shrimp paste heated in the oven, and a green chili finely chopped. I fried these up quickly, added the broccolini stems then the broccolini flowers and the papaya flowers.

I sprinkled rich chicken stock over the vegetable mixture and cooked them for a minute. The mixture looked very pretty but it was so bitter that I sprinkled 2 tablespoons of coconut sugar over the mixture before serving it to make it more palatable.  Although it was tasty, the bitterness is certainly an acquired flavour.