Vegetable tempura & mayo Ingredients ½ red pepper, cut into strips ½ aubergine in 1cm round slices ½ sweet potato, 1cm round slices 8 baby sweetcorn 8 stems asparagus 1 litre rapeseed oil 220ml icy water Tempura batter mix 85g flour mixed with 1 tbsp cornflour and 1½ tsp salt For the yuzu mayonnaise 2