1. In a large mixing bowl, put plain flour, cornflour and baking powder and combine. Make a well in centre.
2. Gradually add iced water, whisking to just combine ingredients. Don’t overmix. The batter should be a bit lumpy and fairly thin, but should be able to coat back of a metal spoon and hold its shape when a line is drawn through.
3. Tempura batter is perfect for deep frying vegetables and fish.
4. Heat oil to 170°C in a deep-fat fryer or use a high-sided pan half-filled with oil. The oil will be hot enough when a cube of bread browns in 40sec. Dip vegetables or fish in batter and fry straightaway. Cook tempura for 2min until batter is crisp.
5. Drain on kitchen paper, season with salt and serve immediately.
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White China tea plate, White China oval plate, White China small bowl, Sophie Conran. Classic glass bowl (2 litres), Classic glass measure jug (0.5 litre), Classic glass measure jug (1 litre), Impressions ceramic ramekins, Pyrex. Large Twin Pure Steel whisk, Loft 24-piece dinner set, Zwilling J.A. Henckels. Pro 500 fryer, Magimix UK.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
