'Proper' chips with cheddar and black truffle recipe
 Paul Ainsworth's proper chips are triple cooked for crispy outsides and fluffy insides, then covered in melted cheese and a beefy Madeira mayonnaise. 500ml/18fl oz beef stock200ml/7fl oz Madeira100ml/3½fl oz port2 large free-range egg yolks1 tbsp Dijon mustard1 tbsp sherry vinegar400ml/14fl oz rapeseed oil50g/1¾oz truffle pastesalt and freshly ground black pepper 500ml/18fl oz beef stock 200ml/7fl oz Madeira 100ml/3½fl oz port 2 large free-range egg yolks 1 tbsp Dijon mustard 1 tbsp sherry vinegar 400ml/14fl oz rapeseed oil 50g/1¾oz truffle paste salt and freshly ground black pepper 10 large chipping potatoes, washed, peeled and cut into 5cm/2in chips2 sprigs fresh thyme1 garlic clove1 bay leafrapeseed oil, for fryingCornish sea salt 10 large chipping potatoes, washed, peeled and cut into 5cm/2in chips 2 sprigs fresh thyme 1 garlic clove 1 bay leaf rapeseed oil, for frying Cornish sea salt 250g/9oz 5-year aged Cornish cheddar, grated125g/4½oz 36-month aged Parmesan, grated 50g/1¾oz chives, finely chopped50g/1¾oz fresh black winter truffle 250g/9oz 5-year aged Cornish cheddar, grated 125g/4½oz 36-month aged Parmesan, grated 50g/1¾oz chives, finely chopped 50g/1¾oz fresh black winter truffle Method To make the mayonnaise, start by making a beef Madeira reduction. Combine the beef stock, 150ml/5fl oz Madeira and the port in a pan and reduce to a glaze, then finish with the remaining 50ml/2fl oz of Madeira. Set aside.Whisk the egg yolks, mustard and vinegar with a good pinch of salt until well combined, then slowly add the oil in a steady stream, whisking constantly until emulsified and thick. Finish with the truffle paste, Madeira reduction and any additional seasoning it needs. Pour into a piping bag or plastic bottle to make it easier to finish the dish.To make the chips, bring a large pan of salted water to the boil and add the potatoes. Simmer until just cooked through but still holding together, about 3–4 minutes. Remove with a slotted spoon and drain, then allow to cool to room temperature before refrigerating until completely chilled.Heat the oil to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the chips for 6–7 minutes, then remove from the hot oil and allow to cool. Increase the oil temperature to 180C. Preheat the grill at the same time. Fry the chips until golden and crispy, about 4 minutes, then drain on kitchen paper and season with sea salt.Toss the chips with half the cheddar, then put them into a couple of large, ovenproof dishes. Sprinkle the rest of the cheddar on top and grill until melted and bubbling. You may have to do this in batches depending on the size of your dishes and grill.Finish with the Parmesan, truffle mayonnaise, chopped chives and fresh black truffle. To make the mayonnaise, start by making a beef Madeira reduction. Combine the beef stock, 150ml/5fl oz Madeira and the port in a pan and reduce to a glaze, then finish with the remaining 50ml/2fl oz of Madeira. Set aside. To make the mayonnaise, start by making a beef Madeira reduction. Combine the beef stock, 150ml/5fl oz Madeira and the port in a pan and reduce to a glaze, then finish with the remaining 50ml/2fl oz of Madeira. Set aside. Whisk the egg yolks, mustard and vinegar with a good pinch of salt until well combined, then slowly add the oil in a steady stream, whisking constantly until emulsified and thick. Finish with the truffle paste, Madeira reduction and any additional seasoning it needs. Pour into a piping bag or plastic bottle to make it easier to finish the dish. Whisk the egg yolks, mustard and vinegar with a good pinch of salt until well combined, then slowly add the oil in a steady stream, whisking constantly until emulsified and thick. Finish with the truffle paste, Madeira reduction and any additional seasoning it needs. Pour into a piping bag or plastic bottle to make it easier to finish the dish. To make the chips, bring a large pan of salted water to the boil and add the potatoes. Simmer until just cooked through but still holding together, about 3–4 minutes. Remove with a slotted spoon and drain, then allow to cool to room temperature before refrigerating until completely chilled. To make the chips, bring a large pan of salted water to the boil and add the potatoes. Simmer until just cooked through but still holding together, about 3–4 minutes. Remove with a slotted spoon and drain, then allow to cool to room temperature before refrigerating until completely chilled. Heat the oil to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the chips for 6–7 minutes, then remove from the hot oil and allow to cool. Heat the oil to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the chips for 6–7 minutes, then remove from the hot oil and allow to cool. Increase the oil temperature to 180C. Preheat the grill at the same time. Fry the chips until golden and crispy, about 4 minutes, then drain on kitchen paper and season with sea salt. Increase the oil temperature to 180C. Preheat the grill at the same time. Fry the chips until golden and crispy, about 4 minutes, then drain on kitchen paper and season with sea salt. Toss the chips with half the cheddar, then put them into a couple of large, ovenproof dishes. Sprinkle the rest of the cheddar on top and grill until melted and bubbling. You may have to do this in batches depending on the size of your dishes and grill. Toss the chips with half the cheddar, then put them into a couple of large, ovenproof dishes. Sprinkle the rest of the cheddar on top and grill until melted and bubbling. You may have to do this in batches depending on the size of your dishes and grill. Finish with the Parmesan, truffle mayonnaise, chopped chives and fresh black truffle. Finish with the Parmesan, truffle mayonnaise, chopped chives and fresh black truffle. Recipe tips A few rough edges on your chips will give you extra crunchy chips!