Ingredients Jump to Instructions ↓

  1. 1 tsp garlic , finely chopped

  2. 2 free-range egg yolks

  3. tsp saffron strands, soaked in 1 tbsp warm water

  4. lemon , juice only

  5. 150ml/5fl oz rapeseed oil

  6. 4 tbsp chopped fresh flatleaf parsley

  7. 1 tsp finely chopped garlic

  8. 1 lemon , zest only vegetable oil , for deep frying

  9. 15g/ 3/4oz fresh yeast

  10. tsp caster sugar

  11. tsp salt

  12. 200ml/7fl oz Italian beer

  13. 1 tsp white balsamic vinegar

  14. 200g/7oz plain flour

  15. 12 oysters , shucked

  16. 12 langoustines , heads removed, shells removed, de-veined

  17. 2 medium-sized squid , cleaned and cut into rings

  18. 4 courgette flowers

  19. 4 baby courgettes , trimmed, cut diagonally into thick slices

  20. 1 aubergine , chopped

  21. 8 fresh sage leaves

  22. 2 lemons , cut into wedges, to serve

Instructions Jump to Ingredients ↑

  1. For the aioli, blend the garlic, egg yolks, saffron mixture and lemon juice to a purée in a food processor.

  2. With the motor still running, gradually pour in the rapeseed oil in a thin stream until the mixture has thickened and all of the oil has been incorporated. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.

  3. For the gremolata, mix together all of the gremolata ingredients in a bowl until well combined.

  4. For the battered seafood and vegetables, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat a deep fat fryer to 190C.

  5. Meanwhile, in a bowl, whisk together the yeast, sugar, salt, beer and white balsamic vinegar until the mixture is smooth and bubbling.

  6. Add the flour and whisk until the batter is well combined and the consistency of double cream.

  7. Dip the oysters into the batter and carefully lower into the hot oil in batches. Fry for 1-2 minutes, or until crisp and golden-brown and cooked through, then remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle over salt, to taste. Repeat the process with the remaining oysters. Keep warm.

  8. Repeat the battering and deep-frying process with the langoustines, squid, courgette flowers, baby courgettes, aubergines and sage leaves.

  9. To serve, divide the aioli equally among four dipping bowls and place them onto four serving plates. Pile the battered seafood and vegetables alongside. Sprinkle over the gremolata. Garnish with the lemon wedges.


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