To make the salsa, grill the pepper until the skin is charred, then leave to cool. Cut into quarters, deseed, scrape away the skin, chop finely and set aside. Heat the oil in a pan and add the garlic and chilli. Cook for three minutes over a low heat, then add the tomatoes, red pepper and basil. Cook for two minutes, season and leave to cool. 2 Half fill a medium-size pan with vegetable oil and place on a low heat. In a bowl, beat the egg, cream and parmesan, and season. Dust the veg in the flour and coat in the batter mix. 3 Fry the veg a little at a time (about two minutes) so that the oil stays hot. Drain on kitchen paper and serve with the salsa.