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.
© 2014 All rights reserved. Published by Murdoch Books.