‘Blooming’ shallot bhajis

Cut the shallots in ½, slicing downwards through the root, then peel. Cut 5-6 thin vertical slices into a shallot ½, leaving the root intact. Lay flat on the board and slice into it horizontally, again leaving the root intact to hold the shallot together. Repeat with the rest.

Place the shallots in a shallow dish, pour over the milk and leave to soak for 5 minutes. Mix together the gram flour, curry powder, turmeric and baking powder, then season lightly with salt.

Lift each shallot from the milk and gently press into the seasoned flour, ensuring it gets into all the cuts in the shallot. Carefully shake off the excess.

Pour 1cm depth of oil into a mediumsized sauté or frying pan and set over a high heat until shimmering. Cook the bhajis, 3-4 at a time, for 1 minute 30 seconds-2 minutes on each side, until the coating is crisp and the shallot soft. Drain well on kitchen paper and keep warm. Repeat with the remaining shallots. Scatter with the coriander, then serve with mango chutney, if liked.