entrée for 6

12 ripe figs, peeled and halved
1 quantity batter – recipe follows
clean oil for frying
18 anchovy fillets, drained on paper towel
1 medium red onion, peeled and finely sliced
1 bunch cavolo nero, blanched in boiling salted water with heaps of good EV olive oil
extra EV olive oil
quality balsamic about 50ml
Maldon sea salt
black pepper, freshly and coarsely ground

for the batter
200g self raising flour
10g double action baking powder
2g (1 pinch) fine sea salt
ice water
1 egg white, whisked to soft peaks with a pinch of fine sea salt
2 cups of crushed ice

for the batter
Put the flour, baking powder and salt into a bowl and mix together. Whisk in sufficient water to make a medium smooth batter. Fold through the whisked egg white and sit the batter over ice to keep the consistency.

pre heat deep fry to 170°C
Slide the anchovies through the batter and fry them until they are quite crunchy. Drain on paper towel.

Put the figs and the onion into a bowl and season generously with salt and pepper and then dress with EV olive oil and balsamic. Gently toss over and plate and then scatter the battered anchovies over the top………….heaven!