1 red pepper, deseeded
4oz/100g baby sweetcorn, tops removed
1 aubergine, cubed
4oz/100g okra, tops removed
vegetable oil for deep frying
1 tablespoon soy sauce
1 teaspoon worcester sauce
1 large egg
4oz/100g plain flour
4 fl oz/100ml water
Separate cauliflower and broccoli into bite sized florets and cut pepper into strips. Blanch sweetcorn for 3 minutes in boiling water, drain and set aside.
Make batter: break egg into a bowl and beat lightly until foamy. Add flour, then slowly add water, mixing until smooth.
Fill a wok or deep fryer a third full with vegetable oil and heat to 180C/350F. Dip vegetables into batter then deep fry until light golden brown, separating them as they cook with chopsticks. Remove with a slotted spoon and drain on kitchen paper. Continue until all vegetables are cooked, skimming oil after each batch.
Arrange tempura on 2 platters. Sprinkle soy over one and worcester sauce over the other.