A bacon buttie

Bacon buttie and chips

  
It is entirely possible to scour the web for esoteric and wonderful recipes - let's not even begin to discuss the concept of molecular gastronomy.  Quite frankly the concept of "strawberry spaghetti" or "frozen parmesan air" makes me laugh, let alone inspire me.  Nowadays we all surreptitiously giggle at the discarded relic of 1980's nouvelle cuisine, the concept of which is practically abandoned in modern cooking.  It is my opinion that in ten years time we will all be chortling with undisguised hilarity that people actually wanted to create (and eat) olive oil powder or edible sand and sea foam.

With all that high-browed cooking technology out of the way, today I present to you - the bacon buttie with chips.  Buttie is a very English word, and simply refers to any thick-cut sandwich that invariably contains something unhealthy, like chips or bacon.  It is a certifiable hangover remedy, sunday morning salvager and all round delicious mound of tasty grub.

I made two round, rustic breads yesterday, and whilst I sat there admiring them from a moderate distance I suddenly pondered on what I was actually going to do with them.  A frantic 2 minute panic, deliberating with my nose in the fridge did little to inspire me.  I did, however, spy a rather tasty pack of pancetta along with some potatoes, left over from our veggie box.  I decided that tonight we would embark on a voyage of cholesterol-fueled bacon delight.

There is no recipe for this, smearing a lightly toasted roll with mayonnaise, (too much ketchup) and adding a little freshly washed salad and crispy pancetta is a simple job.  I will, though, let you know how I make my chips:

There is no real secret, unknown cypher or mysterious foil.  I peel and cut my potatoes rather thinly.  I put my deep fat fryer onto a low heat and dunk the potatoes into the oil and let them quietly bubble away for 5 -7 minutes.  Then remove the basket from the oil and allow them to drain, during which time you crank the thermostat up to maximum.  When the oil is peaking, re-immerse your chips and cook them until they are crispy and brown.