The Only Batter You’ll Ever Need

In a large bowl, combine gluten-free self-raising flour with all the seasonings: onion powder, mace, cayenne pepper, fine salt, and turmeric.

Whisk all the dry ingredients together to combine.

Add about two-thirds of the cold water to the dry ingredients and whisk until it forms a really nice, thick slurry.

Add the rest of the water and give it a good whisk until the batter is nice and loose.

Peel an onion and slice it into thin rings. Remove the tough outer layer and separate the slices into individual rings.

Prepare a dry dredge by seasoning some gluten-free flour with salt.

Dredge the onion rings in the seasoned flour first, then dip them into the wet batter, ensuring they are fully coated.

Carefully place the battered onion rings into a deep fryer and cook until ultra crispy and perfectly golden brown.

Remove the onion rings from the oil, let them drain, and season with a little bit of fine salt. Serve with steak and red wine jus.

Peel and thinly slice an onion. Finely chop a chili and grate some garlic.

In a bowl, combine the sliced onion, chopped chili, grated garlic, curry leaves, a pinch of salt, and mild curry powder. Mix to combine.

Add a tablespoon of self-raising flour to the onion mixture and give it a good mix.

Add a touch of the wet batter to the onion mixture, just enough to bind everything together.

Using a spoon, form neat little rounds of the bhaji mix and carefully place them into the hot oil to fry until golden and crispy.

Once cooked, season the bhajis with salt, a touch of chili honey, and chopped chili. Serve with coriander mayo.

Dry your fish fillet, then dredge it in flour, and dip it into the batter, making sure it's well-coated.

Carefully place the battered fish into the hot oil to fry.

While the fish is frying, drizzle a little extra batter on top to create extra crispy bits.

Once the fish is golden and cooked through, remove it from the fryer and serve with curry sauce and chili oil.