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1 For the Batter: Mix the flour with 2 tbsp chives, vinegar and sufficient water to create a thick paste.
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Heat the oil for deep-frying in a large heavy-based pan.
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2 Heat the butter in an ovenproof frying pan.
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Add in the tomatoes, sugar, balsamic vinegar and crushed chillies.
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3 Bring the mix to a simmer and cook in the oven for 12-14 min.
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Serve with minced fresh coriander.
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4 Blend the rocket with 4 tbsp extra virgin extra virgin olive oil, salt and pepper to make a dressing.
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Cook half the artichokes in boiling salted water for 5-6 min, till just tender, then drain well.
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5 Blend the artichokes with cream, salt and pepper to create a smooth sauce.
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Thinly slice the remaining raw artichokes.
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6 Cook the broad beans in boiling salted water for 3-4 min, and roughly crush using the back of a fork.
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7 Season the fish with salt and black pepper, dip in the batter and then deep fry for 4-5 min till golden brown and cooked through.
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8 Mix the Greek lowfat yoghurt with the turmeric and remaining chives.
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In a large bowl mix the crushed broad beans, raw sliced artichokes, lemon and orange zest and minced tarragon.
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Season well with salt and black pepper.
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9 Serve fish with the artichoke salad, spoon over lowfat yoghurt mix, then drizzle rocket pesto and artichoke sauce around.
