Risoles sayur

Step 1: Melt ⅞ oz butter in a pan over a medium heat and soften 1 onion and 2 cloves garlic without browning.

Step 2: Add 1 carrot and 1 potato with a splash of water, cover and cook until just tender, then add 1 ¾ oz green beans and 1 ¾ oz sweetcorn kernels for 2 minutes.

Step 3: Sprinkle in 2 tbsp plain flour and stir for a minute, then pour in ¾ cup milk gradually, stirring, until you have a very thick, creamy sauce that holds a trail. Season with ¾ tsp salt, ¼ tsp ground white pepper and 1 pinch ground nutmeg.

Step 4: Spread the ragout on a plate, cover and chill until firm.

Step 5: Whisk 4 ½ oz plain flour, 1 egg, 1 ¼ cups milk, ½ oz butter and 1 pinch salt into a smooth, thin batter.

Step 6: Cook 12 thin crêpes in a lightly oiled 20 cm non-stick pan over a medium heat, cooking one side only until the top looks set and dry. Stack them on a plate.

Step 7: Put a heaped tablespoon of ragout near one edge of a crêpe (cooked side up), fold in the sides and roll up tightly like a spring roll.

Step 8: Dip each roll in 1 egg and then roll it in 3 ½ oz dried breadcrumbs, pressing so the crumbs stick all over.

Step 9: Heat 3 ¼ cups vegetable oil to 350°F and fry 3–4 at a time, turning, until deep golden and crisp.

Step 10: Drain on a rack and serve warm with chilli sauce or green chillies.