Super light and crispy, the perfect way to enjoy the perks of early harvesting scapes, and young garlic.

Tempura batter:
•70g cornflour
•30g flour
•A pinch of five-spice
•80mls of sparkling water (add more if the consistency isn’t to your liking)

Whisk all ingredients together, and gently coat the scaples and young garlic. Fry in hot oil for a couple of mins on both sides then place on kitchen towel to remove excess oil. Serve with our Sweet Chilli Sauce.