For the tempura, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix the flour, cayenne pepper and salt together in a bowl. Stir in enough sparkling water to make a smooth batter. (You may not need to use all the sparkling water.)
Dip the cod fillet into the batter, shaking off any excess and carefully lower into the hot oil. Fry for 4-5 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
For the spicy spinach, heat the oil a frying pan over a medium heat. Fry the garlic and chilli for 2-3 minutes, then add the spinach and continue to cook for 1-2 minutes, or until the spinach has wilted. Season, to taste, with salt and freshly ground black pepper.
For the kidney bean dip, blend the kidney bean dip ingredients in a food processor until smooth.
To serve, spoon the spicy spinach onto a serving plate and top with the cod tempura. Spoon the dip into a bowl and serve alongside.
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