Serves as many as you have to feed!

• Maris Piper potatoes – more than you think you’ll need is my experience
• Beef dripping – my fryer takes 3kg of beef dripping in solid form.

Peel the Maris Piper potatoes and cut into finger width chips. Put into a bowl of cold water while you finish the job.

Put the cut ‘chips’ into a pan of ‘fresh’ cold, salted water and bring up to boiling point. Turn the heat down to a gentle simmer and cook until the potato is tender.

Drain and place on cooling trays. Leave for an hour or so.

Place the liquid beef dripping into a deep fat fryer and heat to a temperature of 130ºC-ish. Fry the chips in small batches. Fry until cooked, not coloured and with a slight ‘skin’.

Drain. Leave to cool. Either store in the fridge for a couple of days/freeze/or leave for an hour.

Finally, with cold (thawed) chips, it’s time for the final fry. Heat the beef dripping to 190ºC and fry in small portions. Cook until crisp and delightfully perfect. Eat. Preferably with home-made tomato ketchup/tartare sauce/choron sauce.

When cool enough for safety – pour the sieved tepid beef dripping into a disposable foil tray. I’m prepared to re-use my fat twice.