I was 17 before my greedy fingers made first contact with a bag of chips. When I tell people this, I'm overwhelmed by the kind of outpouring of sympathy and righteous indignation that might greet the announcement that I'd never visited the seaside, or received a birthday present — the general consensus seems to be that my parents neglected their patriotic duty by failing to wean me on the great British chip. The truth is, growing up in the s, I was more than familiar with the desiccated 'wedge', and on occasion was even lucky enough to sample the pallid delights of the local Wimpy bar. But, as I've since realised, these were mere paltry apologies for the real thing. Proper chips should be thick cut and defiantly potatoey: golden to the eye, hot and fluffy within. Such perfection is not easily found — particularly since the inexplicable rise of the loathsome Jenga chip — but, given the simplicity of the dish, I reckon it ought to be easy enough to achieve at home.
Have you ever tried salt paint? But I did want to give you a few quick tips. Gina Luker is a writer, photographer and lover of all things quirky. She's usually found with a drill in one hand and a cocktail in the other while blogging along the way. She's addicted to coffee, polka dots, rock stars, Instagram , and everything aqua.
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