• 3 cups green beans, trimmed
• 1 red onion, thinly sliced
• 1⁄2 bunch mint, leaves picked
• 1⁄2 bunch marjoram, leaves picked
• 6 cloves garlic, crushed
• 1 cup milk
• 1 egg
• 1 cup plain flour
• 1 tsp bicarbonate of soda
• Sea-salt flakes and freshly ground black pepper, to season
• Vegetable oil, to shallow-fry
• 1⁄4 cup sesame seeds, toasted
• 2 egg yolks
• 2 tsp Dijon mustard
• Juice of 1 lemon
• Toasts with warm olive salad
• Extra 11⁄2 cups vegetable oil
• 12 thin slices serrano ham
• Watercress sprigs, to serve
• Lemon cheeks, to serve
Thinly slice beans lengthways, then transfer to a large heatproof bowl and cover with boiling water. Set aside for 3 minutes or until just tender. Drain well and rinse under cold water. Drain again and transfer to a large bowl. Add onion, herbs and 1⁄2 of the garlic.
Put milk and egg in a large bowl and whisk until smooth. Add flour and bicarbonate of soda, then stir thoroughly until a batter forms. Fold in vegetable mixture and season generously.
Add enough vegetable oil to cover the base of a large frying pan. Heat oil over a medium heat and add two 3⁄4-cup dollops of vegetable mixture. Cook for 2 minutes, then turn over and continue cooking until just firm. Drain on paper towel and season with salt. Repeat with remaining batter to make 6 fritters.
Meanwhile, put sesame seeds in a mortar and pound using a pestle until a paste forms. Transfer to a large jug with yolks, mustard, lemon
juice and remaining garlic. Puree using a stick blender. Add extra vegetable oil in a steady stream while pureeing until sesame mixture has thickened. Season with salt.
Put fritters on serving plates, then top each with 2 slices of ham and season with salt and pepper. Serve with a dollop of sesame mayo, watercress sprigs and lemon cheeks on the side.