Cauliflower and anchovy fritters with basil almond dip

1.Bring a pot of salted water to the boil, cook florets until al dente (about 3-4 minutes), drain and refresh.

2.Place flour, eggs and 2 pinches of salt in a bowl, mix in water and chilli powder until smooth. Leave in fridge for 20 minutes.

3.Make a slit inside each floret. Take a floret and place a sage leaf inside the slit as well as an anchovy fillet. Repeat with remaining florets and set aside. Heat oil until hot (about 170°C).

4.To make the dip: place garlic, tomato, parmesan and almonds in a blender. Add basil and vinegar and pulse until mixture reaches a coarse crumb texture. Turn to low speed, slowly add oil and blend until smooth, or leave some chunks for texture. Season to taste.

5.To finish: dip florets in batter, shaking off excess, and deep-fry until golden (2-3 minutes). Fry in batches, not all at once. Serve with basil almond dip.