Red lentil tortilla chips with caramelised onion dip

Place the dry red lentils in a blender or food processor and blitz until it forms a fine flour. Reserve 50g of the dry lentil flour.

In a large bowl combine 100g of the ground lentils with the rest of the ingredients and combine until a stiff dough forms.

Using the reserved ground lentils, dust a clean work surface and tip out the dough. Divide in two, and place the dough on a sheet of baking paper and place another sheet on top of the dough (this will prevent the rolling pin from sticking to the dough) and roll out the dough to form 2 rounds about 3mm thick.

Slice the dough into triangles and set aside until all the dough has been used.

Heat the oil in a large cast-iron pan placed over a medium-high heat. Fry the triangles in batches, approx. 30 seconds per side.

Place on paper towels to drain any excess oil and sprinkle with the salt. Re-oil the pan as needed.

To make the dip, heat 1 tbsp of oil in a large non-stick pan over a medium-high heat. Sauté the medium onions for 5 minutes to brown slightly before reducing the heat. Leave to cook, stirring now and then. Stir in the brown sugar. If the onions start to stick or start to fry just splash a bit of water in and continue cooking for about 15-20 minutes or until the onions are soft.

Allow to cool completely before chopping the onions up really fine, reserve some to serve.

Soaked cashew in water for 2 hours. Drain the cashews and place in a blender or food processor.

Add 250ml of the the reserved water, lemon juice and zest and salt. Blitz on high for 2 minutes, scraping down the sides. Blend longer if necessary to ensure that the mixture is smooth.

Place the mixture in a bowl and stir in the reserved onions, soya sauce, finely minced parsley, cumin and season well to taste.

Combine the mustard seeds and 4 tbsp olive oil together in a small pan over a medium heat. Gently heat until the mustard seeds begin to pop.

Top the dip with the mustard seeds and oil and serve with the chips.