Citrus recipes - Telegraph Lemon and vegetable tempura Serves 8-10 as a starter 1 red pepper, sliced Selection of vegetables (½ butternut squash, florets of ½ a cauliflower, 1 fennel bulb, 100g each small carrots, salad onions, Brussels sprouts), all peeled, quite finely sliced and lightly steamed 2 unwaxed lemons, cut into 3-4mm slices, ends discarded Handful of sage tips Groundnut or sunflower oil, for frying For the batter 150g plain flour 2 tbsp extra-virgin olive oil 3 egg whites First make the batter. Season the flour with salt and pepper, sift into a medium bowl and make a well in the centre. Pour in the olive oil and stir slowly to combine. Slowly add warm water, stirring with a balloon whisk until it is the consistency of double cream. Leave for at least 45 minutes. Just before cooking, beat the egg whites until stiff and fold gently into the batter. Heat the oven to 220C/435F/Gas 7 and heat a pan of oil until very hot (about 170C/325F). Dip the vegetables, lemon and herbs into the batter and shallow or deep-fry in small batches (stand back or use a spit guard). Drain on kitchen paper, then keep hot in the oven as you work through the pile of veg. Serve with salt, pepper and a squeeze of lemon, and home-made mayonnaise or a sweet chilli sauce.