Spring onion and baby spinach locked in a light batter, deep-fried and served with a moreish coriander and peanut chutneyOne of my favourite ways of celebrating whatever vegetable is in season is by turning it into pakoras. Cooking them quickly allows the vegetable to sing, and a simple pakora batter is light enough to let spring onions and spinach do just that. With just enough gently spiced chickpea flour to bind the chopped veg, there is no claggy coating here. Serve as is with a squeeze of lemon and a pinch of sea salt, or with this addictive, punchy coriander and peanut chutney. Continue reading...