Supermaxi’s battered beetroot and cauliflower

1.Bring a large saucepan of salted water to the simmer over medium heat, add beetroot, simmer until tender (45-55 minutes), drain, then set aside until cool enough to handle. Peel and slice into 5mm-thick rounds, set aside until required.

2.Meanwhile, bring a saucepan of salted water to the boil, add cauliflower, cook until just tender (8-10 minutes), drain and set aside to cool.

3.Meanwhile, for braised onion, heat oil in a frying pan over medium-high heat, add onion and stir occasionally until caramelised (15-20 minutes). Deglaze pan with vinegar, season to taste and set aside to cool.

4.Preheat oil in a deep-fryer or deep-sided saucepan to 180C. For beer batter, place flour in a bowl, whisk in lager and a pinch of fine salt until a smooth batter forms. Dust cauliflower and beetroot with seasoned flour, dusting off excess, then dip in batter, shaking off excess. Deep-fry in batches, turning occasionally with a slotted spoon, until crisp and cooked through (3-4 minutes; be careful as hot oil may spit). Drain on absorbent paper, season to taste with sea salt and serve hot with braised onion and lemon wedges.