Well-made and really freshly served tempura is a rare treat. It is possible to make it in a domestic kitchen, but always use fresh oil and cook the tempura in very small batches to keep the oil at the right temperature. An electric deep-fryer is a great help, but you can use a wok or deep heavy pan. Serve each batch immediately and carry on cooking! You can batter and deep-fry almost anything, from Mars Bars to boiled quails’ eggs. Choose whatever you want, but don’t just cook one thing; a selection of four or five is best. The basic batter recipe comes from Madhur Jaffrey’s Eastern Vegetarian Cooking. Cocoa nibs are the raw material from which chocolate is made, they come from the whole beans which have been nibbed or cracked. Very nutty, they give great texture to savoury dishes.