Instructions: 1 For the Batter: Mix the flour with 2 tbsp chives, vinegar and enough water to form a thick paste. Heat the oil for deep-frying in a large heavy-based pan.

2 Melt the butter in an ovenproof frying pan. Add the tomatoes, sugar, balsamic vinegar and crushed chillies.

3 Bring the mixture to a simmer and cook in the oven for 12-14 minutes. Serve with chopped fresh coriander.

4 Blend the rocket with 4 tbsp extra virgin olive oil, salt and pepper to make a dressing. Cook half the artichokes in boiling salted water for 5-6 minutes, until just tender, then drain well.

5 Blend the artichokes with cream, salt and pepper to form a smooth sauce. Thinly slice the remaining raw artichokes.

6 Cook the broad beans in boiling salted water for 3-4 minutes, and roughly crush using the back of a fork.

7 Season the fish with salt and black pepper, dip in the batter and then deep fry for 4-5 minutes until golden and cooked through.

8 Mix the Greek yoghurt with the turmeric and remaining chives. In a large bowl mix the crushed broad beans, raw sliced artichokes, lemon and orange zest and chopped tarragon. Season well with salt and black pepper.

9 Serve fish with the artichoke salad, spoon over yoghurt mix, then drizzle rocket pesto and artichoke sauce around.

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