To prepare batter, sift flour and salt into a bowl. Make a well in the centre. Add egg yolks, beer and oil. Beat until smooth then stand for 30 minutes. Beat egg whites until soft peaks form, fold through batter. 2. Fill deep fryer with oil to maximum level and preheat to 180c with lid closed. Preheat an oven to 150c to keep fish warm when cooked. 3. Coat the fish in batter allowing excess batter to drain off. 4. Deep fry fish in two batches until cooked and golden, approximately 3-4 minutes all

2. Add oil and butter. Lightly saute spinach then remove. 3. Add rice stir until all rice is coated in the oil. 4. Add garlic and chicken stock. Bring the risotto to a boil. 5. Reduce to setting 6. Place the lid on until the stock has been absorbed. Stir occasionally. Some additional stock or water may be required, depending on rice types. 6. Stir in chicken and toasted pine nuts, heat through and serve. Serve with freshly grated Parmesan cheese. 39 Curries and rice dishes continued Curries and

We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. READ ALL INSTRUCTIONS BEFORE USE & SAVE FOR FUTURE REFERENCE When using electrical appliances, basic safety precautions should always be followed including: • Remove and safely discard any packing materials and promotional labels before using the deep fryer for the first time. • To eliminate a choking hazard for young children, remove and safely discard the protective cover fitted to the po