Corn and onion bhaji, fresh turmeric yoghurt, roast fennel, pear and mint with date and tamarind sauce

Preheat the oven to 180 degrees Celsius.

Place the flour mix in a bowl. Add the most of the water to make a thin batter. Add a pinch of salt.

Peel and thinly slice the onion, then add to the batter.

Remove the coriander leaves from the stalk. Set the leaves aside. Thinly slice the stalk, and add to the batter.

Open strain the corn and add to the batter. Mix well and place in the fridge.

Cut the fennel bulb in half lengthwise, then slice into thin wedges through the middle so they stay together. Lay on a baking tray. Dizzle with oil, then sprinkle with salt. Roast for 20 minutes, until golden.

Thinly slice the pear. Place in a bowl with pumpkin and sesame seeds, coriander leaves, rip in the mint.

Add more water to the bhaji batter if it’s looking a bit thin.

Fry the bhaji in a very hot frypan with a large amount of oil. Cook about 3 tablespoons at a time for about 3 minutes on each side, until golden. Once cooked, place on a paper towel and sprinkle with salt. The bhaji can be placed in the oven to finish cooking if required.

This is going to make a large amount of bhaji, the batter can be kept in the fridge for a day or so and cooked later.

Once the fennel is cooked, toss with pear and herbs.

Serve bhaji with yoghurt, date sauce and salad on the side.