Crispy hearts of palm

Soak about seven grams of kombu in one cup of water for a few hours or overnight, then remove and save the kombu.

Wet station: whisk a quarter cup of flour, half a teaspoon of salt and half a cup of kombu water to combine.

Dry station: mix half a cup of flour, half a teaspoon of salt, one teaspoon of garlic powder, one teaspoon of onion powder and half a teaspoon of cayenne pepper.

Drain a 400 mil can of hearts of palm, slice into pieces about two inches long and carefully press out the center cores.

Use a fork to coat the hearts of palm in the wet mix, then transfer and coat in the dry mix, working in small batches.

They can also be cooked in the air fryer or oven at about 400 degrees with oil sprayed on, making sure the flour inside the rings is coated with oil.

Heat one and a half cups of avocado oil in a frying pan over medium heat for a few minutes; bubbles moving around a bamboo chopstick mean it is ready.

Fry in two batches for three to five minutes, flip, and fry the other side another three to five minutes.

Transfer to a plate lined with paper towel; strain the cooled oil to use at least one more time.

Mix a quarter cup of strained tomatoes or tomato puree with one teaspoon of Tabasco sauce.

Line a serving bowl with parchment paper, plate, and add freshly chopped dill and parsley with a couple of lemon wedges.