The best chips you’ve had

In an Italian cafe in Milford Haven about twenty years ago but unsurpassed since.

My mum used to cut potatoes into 1cm slices. Cover them in a light batter and deepfry. Wow! potato scallops we called them, just delicious.

Our best chips are from Marple Bridge Fryer, very posh place, with crispy on the outside and fluffy in the centre.

The best chips come out of my kitchen. Real potatoes rather than this frozen nonsense, lovingly hand-peeled and cut by my fair hand, and cooked in a real chip pan.

I made salt & pepper chips the other day. Slightly undercook the chips a little in the chip pan, then transfer to a wok with shredded onion, diced green pepper and finely chopped garlic. Season with sea salt, black and white pepper, and Chinese 5-spice. Stir-fry till it’s all cooked through. Nom.

You mean Southern England; it’s haddock all the way in Yorkshire. It’s the proper way

A proper chippie will give you the option.