You can make pretty much anything into a pakora – potatoes, aubergines, prawns – but I was intrigued when my mum told me about bread pakoras. Use something fairly robust, like sourdough, which retains a lovely texture inside the crisp shell. If entertaining, you can make up the batter and prepped veg in advance, then dip and fry like a pro with your first round of drinks. Serve as soon as they come out of the pan, with coriander chutney or yogurt alongside. Sriracha is also a good call.