Ingredients

• 300ml/½ pint vegetable oil
• for deep frying
• 3 raw poddadoms
• dash olive oil
• ½ onion
• peeled
• finely chopped
• 1 garlic clove
• finely chopped
• 1 fresh tomato
• chopped
• 1 tsp soft brown sugar
• pinch chilli flakes
• 2 tsp red wine vinegar
• 1 tbsp each chopped fresh basil
• mint and coriander
• salt and freshly ground black pepper
• 25g/1oz butter
• 150g/5½oz baby spinach
• salt and freshly ground black pepper

Directions

• For the crisp poppadoms
• pour the oil into a large saucepan or deep fat fryer and heat until a small cube of bread turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully lower the poppadums into the hot oil and fry for 30 seconds or until crisp. Remove with a slotted spoon and drain on kitchen paper.
• For the tomato chutney
• heat the olive oil in a small saucepan
• add the onion and fry gently for four minutes or until softened. Add the garlic and fry for one minute. Add the chopped tomato
• brown sugar
• chilli and red wine vinegar and simmer for 4-5 minutes. Stir in the herbs and season well with salt and freshly ground black pepper.
• For the sautéed spinach
• melt the butter in a large saucepan
• add the spinach and wilt in the hot butter. Season well with salt and freshly ground black pepper. Drain off any excess water.
• To serve
• place one poppadum onto a serving plate
• top with half the tomato chutney and sautéed spinach and then layer up with the rest of the crisp poppadoms
• chutney and spinach to make a tower. Serve immediately.