This pea bhaji recipe from Josh Eggleton illustrates the versatility of this crispy fried fritter by using fresh green peas, serving them alongside a pot of silky smooth crème fraîche dip.
To begin, whisk all of the dry ingredients together. Add the lime juice and enough water to bind – it should form a loose paste, but should not as loose as a purée
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
