Tofu Pakoras With Fries And Chilli Chutney Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into fries

Add the fries to a baking tray with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp

Meanwhile, drain your tofu and pat it dry with kitchen paper

Combine your cornflour in a bowl with your curry powder, ground turmeric, vegetable stock mix, a small pinch of salt and 75ml [115ml] [150ml] cold water

Give everything a good mix up – this is your pakora batter

Crumble the drained tofu into very small pieces

Add the crumbled tofu to the pakora batter and give everything a good mix up until fully combined, then set aside for later – this is your tofu pakora mix

Peel (scrape the skin off with a teaspoon) and grate (don't chop!) your ginger

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop roughly

Chop your coriander (including the stalks) roughly

Strip your mint leaves from their stems and chop them roughly, discard the stems

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a high heat

Once hot, spoon the tofu pakora mix into the pan, roughly divided into 3 per person and cook for 4-5 min on each side or until golden and crisp – these are your tofu pakoras

Meanwhile, add the grated ginger and chopped green chilli (can't handle the heat? Go easy!) to a food processor with the chopped coriander & mint

Add your mayo, mango chutney, cider vinegar and a pinch of salt and blitz until smooth – this is your chilli chutney mayo

Combine 1/3 of the chilli chutney mayo (save the rest for later!) with the carrot & cabbage slaw mix in a bowl

Give everything a good mix up – this is your chilli chutney slaw