Simon Rimmer served up tasty crispy kale fries with a tahini chilli Dip on Sunday Brunch.

The ingredients are: 225g gram flour, 15g ground cumin, 1 tsp chilli flakes, 2 tsp garam masla, 1 tsp turmeric, approx. 150ml water, oil to deep fry and Bunch kale, stem removed cut into approx. 50-60mm pieces.

For the dip: 20 cloves garlic, unpeeled, 175ml fresh lemon juice (about 4 lemons), 1 tsp cumin, 300g tahini, 2 tsp chilli flakes and Water to thin.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.