You know you can rely on me for excellent culinary tips. This one's a beaut.
We rarely cook chips at home because I can't stand the smell of frying lingering in the house and, even worse, covering my clothes.
Jan, in a rare fit of nostalgia, suggested that we had egg and chips for lunch. Now, whilst I hate the smell of chip fat everywhere, I love to eat 'em, so Jan sent me out (again) for the next best thing. In fact I think that they're better.
In the freezer cabinet look out for pommes rissolées. Tiny cubes of potato that fry up in a jiffy, minimising the smell, but making tiny golden, crispy on the outside and soft in the middle, 'chips'. Sprinkle with salt and serve with a fried egg. If you want to make it even more exotic and oriental have a bottle of HP Sauce on the side. A pan full of rissolées and two eggs serves one. Excellent.
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