40²µ/1½´Ç³ú micro red basil
30g/1oz carrots, thinly sliced
¼ red chilli (optional)
¼ green chilli (optional)
40²µ/1½´Ç³ú micro coriander
pinch finely chopped garlic
3 lemons, juice only
1 lemon, cut into wedges
40²µ/1½´Ç³ú nasturtium leaves
40²µ/1½´Ç³ú nasturtium flowers
40²µ/1½´Ç³ú okra, sliced
20²µ/¾´Ç³ú okra, thinly sliced
1 orange, juice only
1 tbsp roughly chopped flatleaf parsley
1 green or yellow plantain, peeled and sliced
10²µ/â…“o³ú red onion, finely chopped
40²µ/1½´Ç³ú baby watercress
40²µ/1½´Ç³ú plain flour, sieved
¼ tsp baking powder
salt and freshly ground black pepper
¼ tsp coriander seeds, crushed
pinch ground cumin
100ml/3½fl oz olive oil
2 tbsp olive oil
pinch saffron strands
vegetable oil, for shallow frying
100ml/3½fl oz vegetable oil, plus extra for shallow frying
vegetable oil, for deep-frying
1 free-range egg, beaten
2 tbsp whole milk
165g/6oz Greek-style plain yoghurt
4 small red mullet fillets, scaled and pin-boned
25g/1oz frozen peas, chopped