Ingredients

• vegetable oil
• for deep-frying
• 125g/4oz plain flour
• ½ tsp turmeric
• 1 tsp salt
• 1 free-range egg
• 1 free-range egg yolk
• 285ml/10fl oz whole milk
• 1 tbsp olive oil
• 1 free-range egg white
• whisked until soft peaks form when the whisk is removed
• 400g/14oz corned beef from a can
• cut into 2.5cm/1in thick pieces
• 50ml/2fl oz olive oil
• 2 large onions
• chopped
• 2 red bird's-eye chillies
• finely chopped
• 4 cloves
• 1 garlic clove
• crushed
• 1 orange
• juice and zest only
• 150ml/5fl oz sherry vinegar
• 150g/5oz soft light brown sugar
• salt and freshly ground black pepper
• 4 poached free-range eggs

Directions

• Heat the oil in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Sift the flour
• turmeric and salt into a bowl.
• Make a well in the centre of the flour mixture. Add the whole egg and the egg yolk and whisk together from the centre outwards to create a paste.
• Add the milk and olive oil and fold into the flour and egg paste mixture to create a smooth batter.
• Fold the egg white into the batter.
• Dip the corned beef slices into the batter mixture and carefully add to the hot oil. Fry for six minutes
• or until crisp and golden-brown
• then carefully remove with a slotted spoon and drain on kitchen paper.
• For the onion marmalade
• heat the olive oil in a pan over a medium heat.
• Add the onions
• chillies
• cloves and garlic and fry gently for 15-20 minutes
• until the onions have softened and caramelised to a deep brown colour.
• Add the orange juice and zest
• sherry vinegar and sugar and bring to the boil.
• Cook the mixture for 10-12 minutes
• or until the mixture is the consistency of jam. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the fritters evenly among four plates and top with a poached egg. Place a spoonful of marmalade alongside.