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50 minutes

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15 minutes

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1 hour

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45 minutes

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45 minutes

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Chargrilled cauliflower with hazelnuts and celery

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Lemon scallops and Parma ham

10 minutes

Chip recipes

Salt-and-vinegar chips

20 minutes

Salt-and-vinegar chips

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus chilling time

Cooking Time 20 minutes

Ingredients

4 potatoes, cut into thin rounds
1 cup white vinegar
4 cups sunflower oil
Salt, to taste

Method

Place the potatoes in cold water. Add the vinegar and chill for 1 hour or overnight.

Heat the oil and fry the chips in batches until soft in the middle and crunchy on the outside.

Remove using a slotted spoon and drain on kitchen paper. Season.

Serve with malt-vinegar-battered fish and dunk them in caper-and-white-anchovy aïoli.

Cook's note: Unbelievably moreish (and not dangerous in the least).

Spinach lasagne

Pot bread

Italian fondue

Persian jewelled rice

Caesar salad

Warm sweet potato salad

Potato-and-fennel gratin

White bean confit

Grilled stuffed onions

Glazed Hasselback butternut squash

Broccoli with mustard dressing

Tomato and anchovies roasted in garlicky cream

Chargrilled cauliflower with hazelnuts and celery

Lemon scallops and Parma ham

Salt-and-vinegar chips

Salt-and-vinegar chips

Ingredients

Method