8 courgette flowers
1 lemon, cut into wedges
90²µ/3¼´Ç³ú plain flour
75g/2½oz fresh breadcrumbs
50²µ/1¾´Ç³ú cornflour
vegetable oil, for deep-frying
2 free-range eggs, lightly beaten
4 tbsp grated parmesan
50²µ/1¾´Ç³ú serrano or Parma ham, chopped
approximately 300g/10½oz leftover chilled cooked risotto