PEP UP YOUR SPUDS WITH GOOSE FAT AND SEMOLINA

IF YOU thought mashed potato was straightforward, think again. MasterChef’s Marcus Wareing tackles the nation’s favourite side dish in his book Marcus Everyday.

He starts by peeling and chopping the potatoes, before boiling them in salted water. When the potatoes are cooked, but not falling apart, he drains them and leaves them for five minutes. Then he puts them back in the pan, off the heat, and adds the butter before mashing.

Gordon Ramsay takes a different approach, heating a pan of butter, milk and double cream and then pouring the liquid over the potatoes once mashed.

When it comes to baked potatoes, Delia knows best: rub them with salt and olive oil and bake in the oven for two hours.

Antony Worrall Thompson pricks his with a fork and gives them just an hour, while Hugh Fearnley-Whittingstall bakes his potatoes not once but twice, the second time loaded with cheese.

As for roasties, all chefs boil their potatoes first — around eight-ten minutes until tender. Jamie Oliver roughs his up in a colander and adds goose fat and garlic; Raymond Blanc, Rick Stein and Tom Kerridge use vegetable oil and sea salt — and Nigella adds semolina for crispness. MY METHOD: Mash is best made with nothing but butter and seasoning, and I like to add a splash of potato water for an ultra-smooth consistency.

Baked potatoes are better the longer you leave them; rub them in oil and salt, prick with a fork and bake for two hours.

When it comes to roasties, I boil mine first, sprinkle over a handful of plain flour, and then put them into a tray of hot vegetable oil with salt, garlic and rosemary.