Gordon Ramsay makes healthy and tasty chunky chips - without deep-frying
- 750g Desirée potato (about 3 medium large), peeled
- groundnut oil, for drizzling
- sea salt and freshly ground black pepper
MethodCut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
- 1-2 tbsp horseradish, depending on how hot you like it
- 500g floury potato
- 2 thick sirloin steaks
- 2 tbsp snipped chive
- 100g crème fraîche
- Heat the oven to 200C/ fan 180/gas 6. Cut the potatoes into chunky chips, leaving the skin on. Dry with kitchen paper, then tip into a roasting tin. Drizzle over 2 tbsp olive oil and shake the tin to coat the potatoes. Sprinkle with pepper and roast for 40-45 mins, shaking the tin halfway through the cooking time. Season lightly with salt when they are cooked.
- Season the steaks all over and rub with a little olive oil. Mix the crème fraîche with the horseradish and half the chives, salt and pepper.
- When the chips are almost done, heat the grill to high and grill the steaks for 2-3 mins on each side, depending on how you like them cooked and their thickness. Serve each steak with a pile of chips and a dollop of horseradish cream. A green salad with the remaining chives is the perfect accompaniment.
- 100g couscous
- 2 carrots, finely grated
- 250g pack extra-lean lamb mince
- bunch spring onions, finely chopped
- 1 bunch fresh mint, finely chopped
- 1 egg, beaten
- rocket leaves and raita or natural yogurt, to serve
- 1 tbsp olive oil
- 750g sweet potatoes, peeled and cut into chips
- 1-2 tsp smoked paprika
- Heat oven to 200C/fan 180C/gas 6. For the chips, pour the oil into a shallow, non-stick roasting tin and heat in the oven. Add sweet potatoes, stir around until coated with oil, then roast for 25 mins. Add paprika, shake to coat, then roast for 10 mins more until cooked through.
- Meanwhile, make the burgers. Place the couscous in a heatproof bowl and pour over 100ml boiling water. Leave for a couple of mins until all the liquid has been absorbed. Squeeze any liquid out of the carrots, then stir into the couscous along with the mince, spring onions, mint and egg. Season well.
- Shape the mixture into 4 large burgers. Transfer to a non-stick baking sheet, then cook in the oven for 20 mins until browned and cooked right through. Alternatively, grill under a high heat (or on the barbecue, if the weather is nice enough) for 6-8 mins on each side.
- Divide the chips between 4 plates and place a burger on each plate. Serve with a plain leaf salad such as rocket alongside and some raita or yogurt spooned over, if you like.
- 2 large celeriac (1.3kg/3lb total weight)
- 3-4 tbsp groundnut or vegetable oil
- 1 tbsp mild curry powder
- Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a heavy, sharp knife to remove the tough skin. Cut the celeriac into thumb-thick slices and then into fat chips.
- Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add the oil, curry powder and sea salt. Toss until well coated.
- Spread the chips over a large heavy baking sheet, leaving plenty of space (you may need 2 sheets). They take 30-35 minutes to cook, so put them in the 230C/ gas 8/fan 210C oven with the crowns or legs depending on how long you're cooking the 'Two-part pheasant' (allow for the birds' resting time).