Instructions: 1 Heat a small pan 1/3 filled with sunflower oil. Bring a pan of salted water to the boil. Peel the carrots and trim the green top to 1.

2 Blanch the carrots in the boiling water for a minute. Drain and refresh in ice cold water and dab dry with kitchen paper. Dip each carrot in the beaten egg and toss in the oatmeal to coat.

3 Deep fry for 1-2 minutes until golden and cooked through, and drain on kitchen paper.

4 For the Dip: Mix the yoghurt, lemon juice and coriander in a bowl and add to a small serving dish on a plate. Arrange the carrots on a plate around it.

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