Sarah Raven served up a tasty garden tempura with green mayonnaise on Prue Leith’s Cotswold Kitchen.

The ingredients are: Bunch of sage, 1 aubergine, cut into discs, 1/3 butternut squash, Bunch of Curly kale, 750ml sunflower or groundnut oil, 2 handfuls of French beans, tops and tails left on, 2 red or green sweet peppers, cut into strips or, if small, deseeded but kept whole, 3-4 mild chillies, such as Hungarian wax, with stems, 4 courgettes, cut in half or whole if small, 3 courgette flowers, 2 globe artichoke hearts, cooked, 8 nasturtium flowers, A few roots (beetroot, mini carrots, sweet potato), cooked briefly and sliced into bite-sized sections, Sea salt and black pepper.

For the tempura batter: 150g plain flour, 100g cornflour, 10g baking powder, 500ml sparkling water cold, Plenty of salt and black pepper.

Serve with the following sauces: Sweet chilli dipping sauce (bought), Green mayonnaise (see recipe below) and Tamari soy sauce.

For the green mayo: 1 good handful of mixed green herbs (half parsley, with the other half made up from on or all of chives, fennel, chervil and sorrel), 2 egg yolks, 2 tablespoons lemon juice, 1 tsp Dijon mustard, 275ml sunflower oil (or 100ml olive oil and 175ml sunflower oil), Salt and black pepper.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.