so that is my great-grandfather jet Chilcott who ran a chip shop in in Kingsland Road in Bristol in 1911 the story is that the photograph was taken and he first saw it a couple of days later I've have been developed and he was so ashamed of the fact he had dirty boots that he tore the bottom out of the picture and they stayed that way forever I love chips chips are the coolest thing ever and and the chip butty is what is my favorite way to happen if you do a chip masse properly if you do absolutely from base principles it's just the most honorable dignified fantastic food it's it's so sexy so so fulfilling and actually involves some really interesting technical stuff to do it so so let's make a chip butty chips cook evenly if you cut believe it choose big potatoes there's poppers are still available languages which is wonderful if there are very populous blooding in supermarkets but I'm going to cut these alone it's going to look a bit wasteful because I'm not gonna peel and then slice a cup one side off here now cut the other side or parallel with it see what actually regulates how far the chip cooks is his thickness so you want the chips being a regular thickness so they all cook at the same time cut the sides off the back there and and then quite simply bring the potato down into roughly regular thicknesses so I'm getting six chips that I want potato but they're pretty regular in size and thickness trim off the ends square I like the square we pick the cut chip up it's kind of slimy and wet and that is a combination of water from inside the cells and starch you don't want to wash that off but you want to still be where they will it fries my name is to try them for a couple of hours on a plate in the fridge there's my when playing British but here they'd be that you'd already have to be tough ready and ready try and do the same thing that I got some of the fridge one they know you say oh they are just like man given and as you can see on the outside they're already just look me a little bit dried out which is exactly having one so the old temperatures are badly in 35 so it will drop to around hundred and thirty lose what we want it where the chips go ahead be here we go stomach ain't got a whole bunch of plus and the reason you don't get a whole bunch of fast is because the are actually only dry on the outside the big bubbling is seething it'll be getting chest is because there's a lot of water moisture on the outside which steams off what we're attempting to do with this now is that's called blanching when you've launched the chip you're steaming the inside and sitting the outside into kind of coating you don't want it to go Brown at all the second cooking 95° important thing about this is you've chosen the thickness of your chips your absolute personal taste like I said the matter about said to me to bust anybody was thinking whatever you like but there's no timings for this that's all this is what's really key everything's done by sight everyone again it rips up I have a look inside see in there just got a few little bits of crispy around the edges and the skins are starting to bubble up that's perfect in here and drain off you brake hit there you see it's still it's kind of half cooked inside but you can see it started to steam it's almost like a like a boiled potato inside that's about the right sort of texture now second cooking ruined 195 degrees centigrade so we would crank the heat up so while that's happening is get the bread and butter sorted a really important thing here is not to go for any kind of clumsy bread but this is this is lovely this is a really really gorgeous sandwich like I'm gonna hand covered cut it regularly and meet me and then butter with salt it wasn't okay so that's ready to go so the oil isn't one nine five tips back inside that's the computer that's just follow lightly that's a brunette chick absolutely perfect and salt before anything gets cold stack them up that is pretty much the most gorgeous and elegant sandwich I've ever seen the meat needs Worcester sauce it's just a personal thing and for me to use the Hendersons relish just a quick blog on itself and that's it but I'm going to take that outside