Cauliflower & pepper pakoras

Cook the cauliflower in boiling water for 2 minutes, until slightly softened, then drain. Thinly slice the salad onions, and add all but 3 tbsp of the green tops to a bowl. Drain the cauliflower well and add to the bowl with the green pepper. Add 1 tbsp chutney and stir well to coat.

Lightly toast the mustard seeds in a small pan until they pop. Tip into a small serving bowl. Stir in the remaining chutney, the lime juice and 1 tbsp salad onion greens to make a dip.

Sift the flour and spices from the pakora kit into a bowl. Add 150ml cold water, then whisk to a smooth batter and stir in the cauliflower mixture.

Heat 0.5cm depth oil in a frying pan. To check it’s hot enough, spoon in a drop of batter. If it sizzles, it’s ready. Add dessert spoons of the mixture, spacing them apart. Cook in batches, for 2-3 minutes each, until golden, turning once. Remove with a slotted spoon and drain on kitchen paper. Serve scattered with the remaining onion tops and the dip alongside.