Half a cauliflower, cut into bite size florets

Spice coating:

2 tablespoons cornflour

4 tablespoons plain flour

2 garlic cloves, grated

1 inch ginger, grated

20 g fresh coriander leaves, finely chopped

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon chilli powder

Batter:

100 g plain flour

50 g cornflour

¼ teaspoon salt

1 tablespoon soya sauce

1 tablespoon chilli sauce

water to make the batter

Breadcrumbs for coating

Sunflower oil for frying

ALLERGENES HIGHLIGHTED IN BOLD

Cut the cauliflower into bite size pieces. Place them in a pan and cover them in water and heat the pan. As soon as the water comes to a boil take the pan off the heat. Drain and leave it aside to cool slightly.

In a bowl mix all the spice coating ingredients together and combine it well. Now put the cauliflower pieces in the mixture and gently coat it all making sure to not break the pieces.

Now mix all the batter ingredients together and making sure to get rid of all the lumps and make a smooth batter. Now dip the cauliflower pieces in the batter and shake off the excess before rolling them in the breadcrumbs.

Heat the sunflower oil in a pan or a deep fat fryer and once it is hot (around 180°C) then fry the cauliflower pieces in batches. Serve hot.