Bull’s Blood Leaves

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

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.