Green bean and red onion fritters with serrano ham and sesame mayo

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.