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 ...

Fish and chips has been a staple on our tables for more than a century, with many Brits dousing their cod or haddock and thick-cut chips in vinegar weekly – but many of us may not know the ...

plus a heaping helping of thick cut potato wedges, called chips in Britain. This wondrous form of starchy goodness must be a welcome sight to American tourists and ex-pats, who will find them ...

Colmans tartare sauce (£2.45), mushy peas (£2.45), chip shop curry (£2.45), chip shop gravy (£2.45), thick cut chips (£4.50), ...

Traditional side dishes are thick-cut chips, mixed salad, Russian (potato) salad, grilled vegetables, and grilled half-capsicums with an egg cracked inside. Meat is the main game. Argentinians ...

You will need: a deep-fat fryer or a deep saucepan and a thermometer. Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much ...

1 Peel your potatoes and cut into chips – approximately 1cm for thick-cut chips, half that for thinner ones. Rinse well under cold water, then drain. 2 Put the chips into a pan of cold ...

Despite it being served with a variety of sauces and eight thick-cut chips, Chapman was far from satisfied with his meal. Upon completing his dining experience, he expressed his severe ...

The meal came with an assortment of sauces, including tartare and ketchup and featured a portion of eight thick-cut chips alongside the fish. As Ed finished his meal, he concluded: "That was quite ...

The dish came with eclectic sides including tartare, ketchup, and "pease pudding sauce" as well as eight thick-cut chips. Yet, Ed found little to praise. Concluding his dining experience ...