Ravinder Bhogal served up tasty deep fried sesame cucumber with chilli dipping sauce on Sunday Brunch.

The ingredients are: 16 skinny Persian cucumbers or baby cucumbers, peeled with a vegetable peeler, 300g Cashew or almond milk natural yoghurt, 1 tablepsoon apple cider vinegar, 125g plain flour, 115g polenta, 1 tablespoon white sesame seeds, 3 tablespoons black sesame seeds, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, sea salt and pepper and Rapeseed oil for deepfrying.

For the dipping Sauce: 60ml Chinkiang Black vinegar (you can use red wine vinegar if you can’t find this), 40ml soy sauce, 1 tablespoon chilli bean paste, ½ teaspoon caster sugar, 2 teaspoons sesame oil, a thumb of ginger, finely grated and 1 tablespoon toasted sesame seeds.

See recipes by Simon Rimmer in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.