INGREDIENTS (to serve 4)

600g golden wonder potatoes
320 g hay soaked in water overnight
Ground nut oil for frying


Drain the soaked hay and gently pat dry. Put the dry hay in a heat resistant metal bowl and flame using a blow torch.

Put the hay in a casserole and add water to cover by 4 cm. Bring to he boil and leave to simmer on a low heat for 15 minutes. Remove the casserole from the heat and leave to infuse for 20 min. Meanwhile cut the potatoes into chips 1.5 cm thick and rinse them under cold running water for 5 minutes. Add the chips to the hay and cook on a low heat until very soft (close to the point of disintegrating). Remove the potatoes very carefully and place in a dessicator. Heat the groundnut oil in a fryer to 140Centigrade. Add the potatoes and cook until a dry crust forms, do not let them colour. Drain the chips and place them on absorbent paper for a few seconds before placing them back in the dessicator. Increase the temperature of the oil in the fryer to 190centigrade. Finish by cooking the chips in this until they are golden and crisp. Drain, salt and serve.