Tom Aikens serves up the perfect gourmet side; triple-cooked chips with Parmesan and truffle oil, which could be served with anything from steak tartare to lamb cutlets. This chips recipe is made with Maris Piper potatoes, but you could also use the Desiree or Saxon varieties too.
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Place the chips into a steamer for 16 minutes. Once steamed, chill instantly, either by draining and plunging in ice water or running cold water over the chips
Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.
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Truffle chips
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Truffle chips