Fried hearts of palm

Soak about 7 g of kombu in one cup of water for a few hours or overnight, then remove and save the kombu for other recipes.

Wet mix: whisk a quarter cup flour, half a teaspoon salt and half a cup kombu water.

Dry mix: combine half a cup flour and half a teaspoon salt.

Add a teaspoon each garlic powder and onion powder and half a teaspoon cayenne pepper to the dry mix and combine.

Drain a 400 ml can of hearts of palm and slice into pieces about two inches long.

Press out the centre cores, coat the hearts of palm in the wet mix with a fork, then transfer and coat in the dry mix, working in small batches.

Alternative: cook in an air fryer or oven at about 400 degrees with oil sprayed on, making sure the flour inside the rings is coated with oil so it cooks.

Frying pan over medium heat with one and a half cups avocado oil; give it a few minutes and test with a bamboo chopstick for bubbles.

Fry in two batches, three to five minutes a side, then drain on a plate lined with paper towel.

Strain the cooled oil to use at least one more time.

Dipping sauce: mix a quarter cup strained tomatoes or tomato puree with a teaspoon of Tabasco sauce, or more to taste.

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