Chips

• 4 large floury potatoes, such as Maris Piper, peeled and cut into even-sized 1.5cm/⅚in chips
• groundnut oil, for deep-frying
• sea salt

Put the chips in a colander, and the colander in a bowl of cold water and leave to stand for 10 minutes. Rinse in cold water until the water runs clear to remove the starch and help the chips stay crisp. Leave in cold, fresh water.

Heat a deep, heavy-based pan of oil to 150°C/300°F, when a cube of day-old bread browns in 80 seconds. Line a baking tray with kitchen paper. Drain the chips