Theo Randall served up fritto misto with chilli and mint sauce on Sunday Brunch.

The ingredients are: juice of 1 lemon, 3 violet artichokes with long stems, 2 portobello mushrooms, cut into 1 centimetre slices, 6 small courgettes with their flowers attached, 2 litres sunflower oil, for deep-frying, 4 small Swiss chard leaves, 6 large sage leaves, sea salt and freshly ground black pepper and lemon wedges, to serve.

For the sauce: 1 chopped red chilli, 2 tbsp of chopped mint and 1 tbsp of red wine vinegar.

For the batter: 00g tipo 00 flour, 4 tbsp extra virgin olive oil, 250ml warm water and 1 egg white.