A Tempura Night in

The love for deep-frying vegetables and fish was introduced to Japan by the Portuguese in the 16th century. One of the simplest of Japanese dishes, but also one of the hardest to get right, I recommend reading Tempura Ins & Outs before attempting this recipe. You can make tempura out of most fish and vegetables (meat is not used), so try to get a selection of different coloured and textured vegetables. Some of my favourites are broccoli, mushrooms and