Peixinhos da horta

Step 1: Bring a pan of water to the boil with a pinch of salt. Cut any very long 14 oz flat green beans in half so each piece is about 10 cm.

Step 2: Drop in the beans and blanch for 3 minutes, until bright green and just bendable but still with a snap. Lift them into a bowl of cold water to stop the cooking.

Step 3: Drain and spread the beans on a clean tea towel. Roll them up in it and pat until completely dry on the surface.

Step 4: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F, or until a cube of bread browns in about 40 seconds. Keep the pan no more than a third full.

Step 5: Meanwhile whisk 2 eggs, ¾ cup ice-cold sparkling water, ¼ tsp ground white pepper and ½ tsp salt together, then whisk in 4 ½ oz plain flour until it is a smooth batter about as thick as single cream. Don't overmix; a few small lumps are fine and keep it light.

Step 6: Dip the beans in the batter in bundles of two or three, letting the extra drip back into the bowl. A common mistake is a thick coating: you should still see the green through it.

Step 7: Lower the bundles into the oil, 6–8 at a time, and fry for 2–3 minutes, turning once, until pale gold and crisp and the bubbling quietens. Too many at once drops the oil temperature and the batter turns greasy.

Step 8: Drain on kitchen paper, sprinkle with the rest of ½ tsp salt and serve straight away with 1 lemon wedges.