Top chef Heston’s great British classics

You too can make classic chips

You too can make classic chips

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Heston Blumenthal’s new TV series is giving his trademark twist to classic British dishes.

In the first episode of ‘Heston’s Great British Food’, Blumenthal discovers the roots of fish and chips. He found it became popular in World War Two, when potatoes were widely grown thanks to the Dig For Victory campaign, and fish was one of the few foodstuffs not rationed.

Of course, no one’s going to make better chips than Blumenthal’s own triple-cooked variety, so here’s a chance for you to make your own version.

triple cooked chips

(Serves 6)

1kg Maris Piper potatoes, peeled and cut into chips (approx 2cm x 2cm x 6cm)

Groundnut or grapeseed oil

Sea salt

Place the cut chips in a bowl under running water for five minutes to wash off the starch.

Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes). Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least one hour to remove more moisture.

Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130C. Fry the chips in small batches until a light crust forms (approximately five minutes), remove from the oil and drain on kitchen paper.

Put the potatoes on a cooling rack and place in the freezer for at least one hour. At this stage, if you don’t want to cook immediately, the chips can be kept in the fridge for up to three days.

Heat the oil in the deep-fat fryer or deep pan to 180C and fry the chips until golden (approximately seven minutes).

Drain and sprinkle with sea salt.