Making the Bhajis

To speed things up, pre-heat a deep frying pan (1/4 full of Vegetable Oil) to smoking hot. Take off the heat. Weigh and mix all dry ingredients. Prepare the leak, carrot and onion and add to the dry mix along with the coriander. Beat the egg and milk together and add these together with the juice of half a lemon, stir well and set aside.

Making the Creamed Spinach

Put a tablespoon of vegetable oil into a deep saucepan on a high heat until smoking hot. Take off the heat and add spinach. Stir constantly for 30 seconds then remove from the pan, place on paper towel to absorb the juices.

Using the same pan on a high heat add cream, salt, pepper and grated nutmeg. Bring to the boil and turn down to a medium heat. Whisk for approximately 2-3 minutes to reduce the cream by two thirds to achieve a yoghurt like consistency. Add spinach and set aside.

To cook the Bhajis

Re-heat the oil to 170Deg C. With your fingers pick up the equivalent of a dessertspoon of Bhaji mix and lightly toss in the flour retaining a loose shape. Add the Bhaji’s to the hot oil in batches turning over and stirring gently until they are golden brown, approximately 3 minutes. Be careful not to overcrowd the pan.

Drain on kitchen paper, serve with spinach cream and Rosebud Apricot Chutney.