Serves 4


1 very finely sliced onion

450g shredded sprouts

1 finely chopped birds eye chilli

75g well-toasted walnuts

400g gram flour

approx. 175ml water

For the dip

250g fresh cranberries

1 chopped red onion

clove garlic

1 finely diced birds eye chilli

150g demarera sugar

100ml red wine vinegar

garnish with watercress and coriander


1. Mix the sprouts, onion and chilli in a bowl

2. Add the flour, then just enough water to forma thick batter (you may only need as little as 50ml)

3. Drop spoonfuls into a deep fat fryer and fry at 180°c for about 6-8mins, then drain

To make the dip

4. Gently fry the onion and garlic and chilli until soft (5 minutes)

5. Add the rest, bring to the boil, then simmer for 20mins

6. Serve together

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