LISA’S TIP – I often add a couple of 2-inch (5cm) chunks of raw carrot to the oil at the same time as whatever food I’m frying – these act as magnets to all of those little brown bits that will otherwise burn and make the oil taste bitter. If you’re unable to get hold of quinoa flakes you can use homemade breadcrumbs, oats (either flakes or blitzed until flour-like), matzo meal or panko breadcrumbs. These can be made in advance then just gently re-heated in the oven before serving. Don’t forget to serve with some delicious sauces on the side - some of my favourites are honey mustard, ketchup, sweet chili mayo or one of my more recent favourites; mango chutney. If you find yourself with any leftovers, I love slicing them into smaller pieces and served over a salad loaded with leaves, avocado and boiled eggs and drenched in a creamy tahini dressing!