Bull’s Blood Leaves

Preparation info

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By Peter Gilmore

Published 2014

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  • 20 g (¾ oz) baby bull’s blood beet greens (approximately 2 punnets)
  • 300 ml (10½ fl oz) grapeseed oil


Trim the Bull’s Blood leaves, blanch in boiling water then refresh in iced water. Dry thoroughly then lay the leaves out in a single layer on a baking tray lined with silicone paper. Place in a 100°C (200°F/Gas ½) oven for 2 hours or until dehydrated.

Heat the grapeseed oil to medium–high heat and deep-fry the leaves until crisp. Drain on paper towel.