Vegetable tempura

Work through a garden glut or nub ends of the veg box in style. you will need: Various veg cut into bitesized pieces. Broccoli, baby corn, courgettes and mushrooms are good. 80g plain flour

1 tbsp cornflour

Pinch of salt

200ml sparkling water, ice cold

A few ice cubes

Groundnut or sunflower oil Sauces for dipping

1 Sift flour, cornflour and salt into a large bowl.

2 Whisk in the sparkling water and add the ice cubes to keep the mix cold.

3 Fill the oil to one third full in a wok or deep pan to 190C.

4 Dip bits of veg into the batter and drop into the oil for 2 mins or until golden.

5 Remove with a slotted spoon onto a plate of kitchen towel and keep warm.

6 Serve with dips such as soy sauce and sweet chilli.