Take your Maris Pipers or any other fluffy spuds. Peel and cut your potatoes into chips about as thick as your little finger. Leave to soak in a bowl of water for as long as possible, overnight if you know you'll be eating chips the following day. The idea is to draw as much starch from the spuds as possible before cooking.

Take your steak from the fridge and allow to reach room temperature to ensure even cooking. Begin heating the grill plate or skillet. Put an enamel plate somewhere to warm.

Season and oil both sides of your steak using the groundnut oil. Cook the steak for 2-2½ minutes each side on a smoking hot cast iron grill plate or skillet. Test with your finger until it's done to your taste

Remove from the heat and put in the warmed enamel plate to rest for 3 minutes. While the steak is resting, put your chips in the hot oil until they float and turn golden brown

Finally serve and enjoy