Homemade Chips & Raspberry Vinaigrette

Method

1. Prepare raspberry vinaigrette by crushing a few raspberries and tossing together with a little sugar and Sarson's Malt Vinegar.
2. Peel and cut King Edward or Maris Piper potatoes into 1/2cm slices then soak for 30 minutes in water.
3. Use a cookie cutter to cut heart shapes out of soaked potato slices.
4. Drain and boil in salted water for 5 minutes until just tender.
5. Drain and pat dry with some kitchen paper.
6. Heat peanut oil for deep-frying to 180ºC and fry in batches for 5 minutes until golden.
7. Serving Suggestion: serve hot, sprinkled with salt and crushed pink peppercorns accompanied by raspberry vinaigrette.

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