Green Tea Glazed Salmon

In a shallow bowl, mix Soy Sauce, Maple Syrup and Chinese Five Spice and place Salmon Fillets flesh side down into the marinade, keeping the skin dry. Leave to marinate while you get on with the other steps.

Boil a pan of water and poach the Eggs until cooked to your liking. Set aside.

In a bowl, whisk together Chickpea Flour, Baking Powder, Salt, Ground Cumin, Ground Turmeric, Chinese Five Spice with the Lemon Juice and Water. It should become a thick batter. Empty the bag of Kaleslaw salad into the batter, along with Chillies and Coriander (if using). Mix with a large spoon to evenly coat the salad with the batter.

Heat a large skillet or non-stick frying pan medium heat with 3 tbs olive oil to shallow fry. Test oil is hot enough by dripping in a little batter; it should sizzle. Now, take a large spoonful of batter and carefully place into skillet, repeat 3 times depending on how large your pan is. Fritters should be about 6cm in diameter, with room around them. Fry on both sides for around 3 minutes, until crisp and golden. Remove the cooked fritters with a spatula and set on a plate lined with kitchen paper and shallow fry next batch until you have finished the batter. Cover to keep warm and set aside as you finish the salmon.

Cut open each tea bag and empty Twinings Pure Green Tea leaves onto a plate, season with salt and black pepper. Remove salmon from marinade and pat dry with kitchen paper. Roll salmon fillets in Twinings Pure Green Tea leaves so they are evenly coated on all sides. In the same skillet you used for the fritters, heat a teaspoon of olive oil on a medium heat. Place the salmon skin side down and cook for 2 minutes, then turn fillet on its side and cook for another minute, repeating on all 4 sides until salmon is cooked.

Divide fritters between two plates, top with Green Tea Salmon and a poached egg. Sprinkle with sliced fresh Red Chilli, Crispy Fried Onions and a sprinkle of Sesame Seeds.