Prep: 20 mins
Cook: 5 mins
150g self-raising flour (seasoned with salt and pepper)
250ml San Pellegrino sparkling mineral water
Vegetable oil for deep frying
200g button mushrooms
For the dips
English garden dip
150g frozen peas, defrosted and drained
1/4 onion, chopped
Handful mint, chopped
1 clove garlic, crushed
2tbsp plain yoghurt
Juice of half Lemon
1/2 red chilli, seeds removed
1 garlic clove, crushed
100g good quality mayonnaise
1 For the English garden dip, blitz the peas, onion, mint and garlic, until nearly smooth. Stir through the yoghurt, lemon and chilli. Season to taste. Chill until needed.
2 Stir the garlic through the mayonnaise. Season to taste. Chill until needed.
3 Put the flour and water in a medium bowl and whisk to form a batter.
4 Fill a medium pan with oil so it is approx one quarter full. Heat the oil until a 1cm cube of bread sizzles.
5 Dip the mushrooms in the batter and gently lower into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and lay on kitchen paper. Divide the mushrooms between 4 plates with a spoonful of each dip – don’t forget the ketchup! (See Bitalian Tip) Sprinkle sea salt over the mushrooms and serve.
Get arty! Layer the dips in shot glasses to resemble the Italian flag! You will probably have extra English garden dip, serve in small bowl for everyone to dive in!