Back in the summer of 2019 we took a train down to the coast - Brighton. The dining scene in Brighton has been growing tremendously over that last several years, and it is down to people like Dawn Sperring as to why. The Chilli Pickle is Inspired by Dawn & husbands Alun’s Indian travels “From the tropics of Tamil Nadu & Kerala, the wetlands of West Bengal, to the Rajasthani desert plains.” Alun is a classicaly trained chef, while Dawn packed in her job working for the London Ambulance Service to take the reins of front of house. Twelve years on, they have had some amazing ups and downs - but are still going strong and a huge part of the hospitality fabric of Brighton.

Dawn will be popping onto The Shift Show with us to teach us to make their famous Onion Pakora’s!

If you’d like to cook along with us, you will need…

3 Red Onion halved and fine sliced

6 Spring Onions. Green part only cut into 2cm sticks

Fresh Coriander 2 Tbsp

Batter

Chickpea Flour 4 Tbsp

Rice Flour 2 Tbsp

Potato Flour 2 Tbsp (if you can't get this make up with more rice flour)

Baking Powder 2/3 tsp

Salt 1 tsp

Madras Curry Powder 1 tsp

Ice Cold Water - enough to add to make a smooth batter

Roasted Cumin Seeds 1.5 tsp

Roasted Coriander Seeds 1.5 tsp

Fennel Seeds 1 tsp

Dry Red Lentils 2 tsp

Chilli Chat:

Madras Curry Powder

Chilli Powder

Amchur Powder - if you have

Salt

2 parts Madras Powder to 1 part Salt and 1 Part Chilli Powder

Be sure to prep all your ingredients ahead of time, as well as dry roast your Cumin, Fennel and Coriander Seeds until they are fragrant. Leave to cool. Place seeds in a Pestle and Mortar with the Red Lentils and crush to a coarse mix.