Instructions: 1. Prepare the artichokes.

2. Blanch the cauliflower florets in boiling water for 1-2 minutes, then refresh in cold water and drain. Cut the pepper, courgettes, fennel, tomatoes and aubergine lengthways into fairly thick slices. Peel the apple if wished, remove the core and slice into rings.

3. Rinse all the vegetables (including the courgette flowers, if using), the apple rings and sage leaves in cold water, drain quickly, then coat in the flour.

4. Put the eggs in a bowl, season with plenty of salt and pepper and beat well. Heat the oil in a deep-fat frier or large saucepan to a temperature of 140 C/275 F. It should be deep enough for the pieces to float and hot enough for them to sizzle immediately.

5. Dip each piece of food in the beaten egg, then drop it straight into the hot oil. (Cook the firmer vegetables, such as fennel and artichokes, first as they will take the longest, the sage leaves and courgette flowers last).

6. Remove each batch of food from the oil with a slotted spoon and drain it on kitchen paper.

7. Transfer to a warmed serving plate and keep warm while cooking the remaining vegetables. Serve as soon as all the food has been fried.

NOTES : This method of cooking is very popular in Italy, particularly in Piedmont, where all types of food may be dipped in batter, fried and served side by side on the same plate. Dont worry if some of the ingredients are unavailable; choose from the list below or add some of your own favourites.

Courgette flowers are a lovely addition if you can find them.

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