Instructions: To make the batter sieve the flour into a large bowl.

Pour the olive oil into a well in the centre and slowly stir with a wooden spoon to combine the flour into the oil.

Add a little warm water until the batter is the consistency of double cream.

Season and let stand for at least 2 hours in a cool place.

Prepare the zucchini flowers by removing the stamens and spiky sepals.

Place the aubergine and zucchini in separate colanders with some salt and allow to drain of any bitter juices for a minimum of 30 minutes.

Rinse and dry well.

Wash the sage leaves and dry well.

Rinse the anchovy fillets.

Make a sandwich of two sage leaves with a piece of anchovy fillet in between.

Press together: the wetness of the anchovies will hold the sage leaves.

Heat the sunflower oil to 180C/350F
Just before cooking beat the egg white until stiff and fold into the batter.

Dip the aubergine zucchini and flowers into the batter allowing any excess batter to drain back into the bowl (the vegetables should only be thinly coated) and fry until light brown then drain on kitchen paper.

Fry the anchovy sandwiches directly in the oil without any batter.

Serve with half a lemon for each person.

Recipe for batter differs from traditional italian batters in that it only uses egg whites and is therefore exceptionally light.

Serves 6

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