John Whaite served up tasty tempura asparagus with porcini mayonnaise on Steph’s Packed Lunch.

The ingredients for the asparagus are: Sunflower oil, for deep-frying, 55g plain flour, 50g cornflour, ½ tsp bicarbonate of soda, ½ tsp white or cider vinegar, 250g asparagus (the thicker the better) and Fine sea salt.

For the mayonnaise: 15g dried porcini mushrooms, 175ml recently boiled water, 100g mayonnaise, 2 tbsp chopped tarragon and Fine black pepper.

See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.