Deep-Frying

In deep-frying the vegetables are cooked purely by the heat of the fat or oil. To ensure that they do not absorb the fat and become greasy, they need to be seared on contact with the oil. The initial temperature of the oil is therefore critical. To test it (unless you have a deep-frying thermometer), drop in a cube of bread or a piece of the vegetable you are about to cook; if it sizzles, the fat is hot enough.

Britain is supposed to be a great chip-eating country, but it is so difficult to find a decent chip or, for that matter, a good potato. To achieve a good chip at home, choose waxy-textured potatoes. Peel and cut each potato into ½ in. (1 cm) thick slices, then cut each slice into ½in. (1 cm) sticks. Wash them well in plenty of cold water to remove the starch and pat dry in a tea towel or with kitchen paper.