By Joyce Molyneux
Again, a good contrast between the textures of the batter and the brains, with a gentle kick from the chillied tomato sauce. Make the sauce and batter in advance, but leave the deep-frying until the very last minute.
To make the batter, sift the flour into a bowl and make a well in the centre. Pour in the oil and add salt and pepper to taste, the parsley and 65 ml/2½ fl oz cold water. Mix well, gradually adding m