Smoked haddock pakoras

Prepare the mixture - Drain the potatoes, pat dry with kitchen paper, then crush in a large bowl with the curry powder and gram flour. Adding to the bowl as you go, peel and finely dice the onion, finely slice the chilli, finely chop most of the coriander, stalks and all, reserving a few nice leaves, and finely dice the haddock.

Cook the pakoras - Season with sea salt and black pepper, mix together well, then use clean wet hands to divide and shape into 16 even-sized balls. Evenly space the pakoras in the air-fryer drawer, working in batches if needed, spritz well with olive oil, then cook for 15 minutes at 200ºC, or until golden and cooked through.

Make the dip - Meanwhile, pick most of the mint leaves into a pestle and mortar, reserving a few baby ones, and pound into a paste with a pinch of salt. Muddle in the yoghurt and a good squeeze of lemon juice, and season to perfection. Decant into a small dipping bowl.

Serve - Sprinkle the reserved herb leaves over the pakoras, then serve with lemon wedges, and the minty yoghurt dip, for dunking.