Who can resist a plate of golden, crisp, freshly cooked chips? Cooking them three times at different temperatures is the way to perfection: it’s not difficult and is totally worth it!

The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. Peel the potatoes and cut lengthways into roughly 1cm ...

Here's the classic British recipe with haddock and triple cooked chips Ingredients To serve Golden-fried fish fillet 300 gms triple-cooked chips 75 gms minted peas with butter 75 gms tartare sauce ...