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Berbere paste

2 minutes

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10 minutes

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5 minutes

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15 minutes

Sweet potato with orange and avocado

30 - 40 minutes

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30 minutes

Battered and

Tempura celery leaves

15 minutes

Tempura celery leaves

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

100 g rice flour
1 cup soda water
1 T tandoori spice
1 free-range egg white
24 celery leaves

For the Tandoori salt, mix:

7 T Maldon salt
1 t Tandoori spice

Method

Mix the flour, soda water, tandoori spice and egg white and chill for 10 to 15 minutes.

Pick the celery leaves so they have just a small piece of thin stalk attached.

Dip them in the batter and cover lightly. Shake off any excess batter and deep fry at 140°C to 150°C for 4 minutes, or until golden.

Mix the salt and spice and use to dust the crispy leaves

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Balsamic, rosemary and caper marinade

Berbere paste

The perfect aïoli

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Stracciatella and strawberry salad with belle rose basil granita

Corn on a stick

Onion rings

Potato tikki with almond-coriander chutney

Pickled turnips and beetroot with rustic chicken liver pate

Sweet potato with orange and avocado

Mini Yorkshire puddings

Tempura celery leaves

Tempura celery leaves

Ingredients

Method