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to discover even more. For the cook-along episode today, I am going to do really lovely things I've just picked from the garden in a tempura batter.

And over the years, I've experimented with lots of things that you can just dip in a batter and shallow fry and then serve them with a, like a tamari or a soy or a chili dipping sauce or whatever you want, or a Ioli or a garlic mayonnaise or just a garden mayonnaise or herb mayonnaise.

Anyway, I just love it. It's the way of using

very fresh produce to its absolute best, I think. And so that's what I've got here. I've got sage

leaves, which are brilliant and tempera because they kind of hold their sort of furry a little bit,

and so they hold the batter incredibly well and I'm not

going to do this today but you can do an even more fancy thing where you have one sage leaf

an atchvy fillet and another sage leaf then that into the batter and you know serve sort of six of

those as a starter with a dipping sauce and it's absolutely fantastic. Nosturtium flowers,

I've picked these and I've left the stem on because they are then really nice to dip into

the dipping sauce. I've got some corgettes with their flowers still on, which I'm going to use.

I've got an obejine, which I've just picked. This is Moneymaker, and that's really fantastic sliced.

I've got these rather amazing yellow beans, but any beans are fabulous, I think,

and those are blanched just for a minute and then put in the tempera batter.

So, you know, the world's your oyster, and I do it at all times of year,

whether it be spring, with perhaps some citrus and, you know, your first peas or even broad

beans in their pods when they're tiny, really wonderful, the first baby corgettes in the summer,

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