Ingredients
1 x cup flour
Water or flat beer
Salt, Paprika or herbs to taste
Oil (olive or coconut)
Method
Choose your favourite flour, make a batter of flour and water (1 cup flour & enough water or flat beer to make a “sticky batter”. You can also add salt, paprika or herbs to taste.
Dunk each leaf into your batter, making sure that each leaf is well covered with batter.
Fry in some oil (my choice is olive or coconut) in a hot pan until they turn golden brown (about 5 mins). Leave some stems on so it is easy to turn them over and pick them up.
You can eat them as they are or add to a meal.
Boil up Sweet Leaf leaves and tips with some onion and casava in coconut water. Take off the boil and add coconut cream, chilli and soy sauce to taste. 
Place the chestnuts in dry grass and waters them. One week later the sprouts are ready to eat! These sprouts have a fresh, crunchy, nutty taste and are absolutely delicious!
Method:
of pulp, and add to it half the measurement in sugar. Bring to the boil and simmer, until a tablespoon of the jam shows that it is setting, by thickening when it is placed on a cool saucer. This may take 15-30 minutes of simmering. When the jam shows it is setting, fill into jars and seal. Include some of the seeds (secured in a small bag or cloth) to provide natural pectin to assist. You can use 1 cup of honey to 4 cups of pulp as an alternative to sugar but the jam would then need to be kept in the fridge to prevent mould from growing.