Nigel Slater’s recipes for tempura, and spinach pastries

Crispy crunchy fried delights flavoured with wasabi and miso

I made a light batter with flour, egg whites and iced water, and used it to fry asparagus and squid to a crisp. Each little morsel rustled like leaves on our plates and we dipped each one, almost too hot to eat, into a mayonnaise we had turned green with finely chopped herbs and wasabi.

It wasn’t dinner, or even lunch; this was cooking purely for the fun of it – something I hadn’t done for months. Two of us, sitting within arm’s length of the stove, dropping battered vegetables into the hot oil with chopsticks. You could barely call the coating “batter” – so thin and light was it – but it held our catch of spring vegetables and fish crisply.

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