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Fried aubergine with honey

These saffron-infused fried aubergines are ideal as a light starter or side
From: telegraph.co.uk SERVES 4

2 aubergines, cut into 1cm round slices
vegetable or rapeseed oil, for deep-frying
a pinch of saffron
250ml sparkling water
a splash of malt vinegar
200g plain flour
4 tbsp Cornish honey

Liberally sprinkle the aubergine slices with coarse sea salt and leave to stand for 20 minutes. Meanwhile, preheat the oil to 180C.

Add the saffron to the sparkling water and leave to stand for a couple of minutes. Whisk the infused water and vinegar into the flour until smooth. Season with a touch of salt and freshly ground black pepper.

Pat the aubergine slices dry with kitchen paper and lightly coat in the saffron batter. Deep-fry for 2-3 minutes, turning halfway through, then drain and season with coarse salt. Serve drizzled with Cornish honey.