Ingredients

• 40g/1½oz okra
• sliced
• 10g/â…“oz red onion
• finely chopped
• 25g/1oz frozen peas
• chopped
• 1 tbsp roughly chopped flatleaf parsley
• pinch finely chopped garlic
• pinch ground cumin
• 40g/1½oz plain flour
• sieved
• ¼ tsp baking powder
• 1 free-range egg
• beaten
• 2 tbsp whole milk
• 2 tbsp crème fraiche
• vegetable oil
• for shallow frying
• salt and freshly ground black pepper
• 100ml/3½fl oz vegetable oil
• plus extra for shallow frying
• 100ml/3½fl oz olive oil
• 3 lemons
• juice only
• 1 orange
• juice only
• pinch sugar
• ¼ tsp coriander seeds
• crushed
• 30g/1oz carrots
• thinly sliced
• 4 small red mullet fillets
• scaled and pin-boned
• pinch saffron strands
• 1 green or yellow plantain
• peeled and sliced
• vegetable oil
• for deep-frying
• 40g/1½oz micro coriander
• 40g/1½oz micro red basil
• 40g/1½oz baby watercress
• 40g/1½oz nasturtium leaves
• 40g/1½oz nasturtium flowers
• 20g/¾oz okra
• thinly sliced
• ¼ red chilli (optional)
• ¼ green chilli (optional)
• 2 tbsp olive oil
• 165g/6oz Greek-style plain yoghurt
• 1 lemon
• cut into wedges

Directions

• Preheat the oven to 190C/170C Fan/Gas 5.
• To make the fritters
• mix together the okra
• red onion
• peas
• parsley
• garlic and cumin. Add the flour and baking powder and mix well. Add the egg
• milk and crème fraiche and season.
• Heat the oil in a large frying pan and fry tablespoons of the batter (you may need to do this in batches). Once golden-brown on both sides
• remove from the pan and drain on a kitchen paper. Finish in the oven for 3–4 minutes.
• To make the red mullet
• mix together the two oils
• lemon juice
• orange juice
• sugar
• coriander seeds and a little seasoning. Add the carrots and stir well. Place in a small saucepan over a medium heat and warm through to infuse. Set aside to cool.
• Cut the mullet fillets in half and rub with a little saffron and salt. Heat a little oil in a frying pan and fry the fillets skin-side down for 5 minutes
• or until the skin is crisp and golden-brown. Turn over and cook for a few seconds. (The fish should be slightly undercooked.).
• Drain the fillets on kitchen paper and place flesh-side down into the cooled marinating liquid for 5 minutes.
• Meanwhile
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the plantain for 2 minutes
• or until golden-brown on the outside and soft on the inside. Drain on kitchen paper and season with a little salt.
• To serve
• mix with the herbs
• flowers
• okra and chillies
• if using
• together. Leave to sit for 1 minute. Place the fritters on a serving plate. Drizzle with the olive oil and all but 1 tablespoon of the yoghurt. Put the marinated fish alongside with the fried plantain
• remaining yoghurt and lemon wedges.