Perfect homemade chips
By Michael Howie, head chef at the Three Stags gastropub
Heston Blumenthal made cooking your own chips really trendy and every good gastropub should have good chips. But it's really easy to do properly at home as well.
1) Cut the potatoes as thickly or thinly as you would like. The thinner they are, the shorter the time you should cook them.
2) Parboil in salted water for 2-3 minutes just to soften the potatoes a litte.
3) Drain then and leave then to cool.
4) Cook in oil 160 degrees.
5) Put them on a piece of kitchen roll and let them go cold.
6) Then when you're ready to eat them, deep fry at 190 degrees for a couple of minutes or until the outside is crispy.
The double frying is important - the first frying makes the inside fluffy and the second frying makes the outside nice and crispy.