Popular recipes
What's hot?
Featured
Oops
We couldn't find any results for your search. Try again with a different keyword.
Just Added
About the recipe
Without question, the humble fried potato, the chip, is a gastronomic phenomenon in itself. The ability potatoes have to get mega crispy on the outside and super-fluffy in the middle when cooked is so good. Skinny and shoestring fries are delicious, but a proper fat handcut chip is something else. It’s just a shame that they’re not very good for you, but, like a good old cake, life wouldn’t be quite the same without them. At home, we don’t cook chips very often, so when we do have them, we definitely want the real deal. So let me tell you how I make the perfect chip – if you’re going to do it, do it right.
Recipe From
800g Maris Piper potatoes
sunflower oil
Want to try these in an air-fryer? Check out our helpful hint below.
Carpaccio is very thinly sliced raw meat. I like mine Italian-style, with the meat sliced a little more thickly. This makes it a bit more rustic and you can really taste the quality of the meat. I also like to sear the meat very quickly before slicing it up, as this gives you a contrasting encrusted edge of flavour. It’s lovely with this marinated bean salad – you can simply use green beans, or a mixture of different ones.
Tags
Perfect Christmas gifts
