Dubonnet hasn’t been used in cooking for a very long time, but I used to cook with it years ago when it was a trendy drink (my mum loved it, and so does the Queen). Used carefully, it’s a great foil for salmon, but it can be very powerful, so watch out!
- 1 medium leek, cut into 5cm x 1cm strips, washed well and drained
- 100 g chickpea flour
- 1 tsp baking powder, heaped
- ¼ tsp dried chilli flakes
- ½ tsp ground turmeric
- 4 tbsp rough chopped basil
- Heat the oil to 180C.
- Place the leeks, chickpea flour, BP, chilli flakes, turmeric and parsley into a bowl.
- Add enough sparkling water to just loosely bind together.
- Fry in small leggy lumps until golden and cooked through.
- Drain well and season with salt.
- Serve the pasta piled high in bowls and top with a couple of fritters and a sprinkling of roughly chopped fresh basil.
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