Slice the potatoes skinned or peeled into chunky chips and
place in a large pan of cold salted water. Bring the pan up to the
boil and remove from heat when it begins to boil. Drain the chips
into a colander, allowing to stand for 2-3 minutes.
Then add the chips to a clean bowl and coat evenly with olive
oil and salt.
Spread the chips evenly onto a baking tray and place on middle
shelf of the oven for 20-25 minutes, turning occasionally during
cooking until crispy and golden.
About 5-10 minutes before the chips are due out of the oven,
heat a heavy based, non-stick pan until hot on a high heat.
For a classic British treat I simply grill both the steaks and
pineapple on a heavy based griddle pan with the pineapple cut into
good thick slices.
You know they're done when they're caramelized and charred at
Then I gently fry a duck egg in butter keeping the yolk nice
Finish with a big bunch of fresh peppery watercress and home