Serves 4
Ingredients
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
Method
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
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
