Blitz the slice of bread in the food processor to make breadcrumbs.

Mix the flour with the crumbs and place in a baking tray in a warm oven (gas 3 in my oven, from cold but I drop to 2 if I've been using the oven and it's already hot) for about 15 minutes - not to colour them by toasting but just enough to dry them out - the flour will help.

Remove from oven and allow to cool completely

The coating can be made ahead of time - keep in a sealed jar or container this should last 4 weeks in the refrigerator - it's also great for red or white potatoes or butternut squash and nice warmed through on the BBQ in place of jacket potatoes

Put potato into a plastic sandwich bag and add the oil. Shake the bag to ensure the slices are completely covered. Add 2 tablespoons of the dry coating to the bag and shake again. Empty potatoes out of the bag into a bowl and refrigerate. Try to do this in the morning and give them a half day to dry a little - if you bake these immediately a lot of the coating will fall off but the cold of the fridge dehydrates them a little and the coating clings a lot better.

Ready to bake? Set temperature quite high gas 7 I think is about 220ºC

Place your rounds onto a baking tray and bake in the middle of the oven for 20-25 minutes. They should be firm to handle but be soft to cut.

Why not try on large potato wedges cut from baking potatoes and serve with my cheeseburgers