A sizzling summer

Fuss-free and full of flavour, these are the perfect dishes to share with family and friends on a summer's day in the garden

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Black pepper fritto misto

SERVES 6 AS A STARTER

This makes a great dinner-party starter. I’ve gone with courgette and seafood, but you can use this batter to coat whatever you'd like; try it with broccoli or mushrooms.

Vegetable oil, for deep-frying Lemon wedges, to serve

FOR THE BATTER

25g plain flour 90g plain flour

150g raw peeled king prawns 90g cornflour

165g raw squid, cleaned, ½tsp baking powder tubes sliced into thick rings and tentacles left whole

1 courgette (yellow or 1tsp cracked black pepper green), sliced into half- moons 1cm thick

Small bunch of sage, ½tsp fine sea salt, plus leaves picked extra to serve

200ml sparkling water or soda water

1 Pour oil into a large, heavy-based saucepan or cast-iron pot to a depth of 6cm. Heat until the oil registers 180C on a thermometer. If you don’t have a thermometer, test the oil by adding a small cube of bread - it should take 30-40 seconds to brown.

2 Meanwhile, make the batter. Combine the plain flour, cornflour, baking powder, black pepper and salt in a medium mixing bowl. Make a well in the centre, then add the sparkling or soda water and whisk until a smooth batter forms (don’t worry if there are a few small lumps).