Ultimate truffle roasties

Crispy on the outside, fluffy inside and drizzled with truffle oil – perfect.

Serves 6-8. Ready in 1 hr 15 mins 1.5kg (3lb) floury potatoes (such as King Edwards or Maris Piper), peeled and quartered 100ml (3½fl oz) goose fat/dripping 3tbsp fine polenta or semolina 2tbsp truffle oil 1

Heat the oven to 200C/Gas 6. Put the potatoes in a large pan of cold salted water. Bring to the boil, simmer for 5-10 mins until starting to soften.

2 Drain, return to the pan, cover with the lid and give them a good shake. 3 Heat the fat in a roasting tin in the oven until very hot, add the potatoes and toss, carefully, to coat. Scatter in the polenta, toss again. Roast for 50 mins, turning a few times, until crispy. Sprinkle salt and truffle oil to serve. Per serving: 415 cals, 13g fat,

1g sat fat, 70g carbs. >>

TIP For extra flavour, add a few sprigs of rosemary to the roasting tin or a drizzle of truffle oil towards the end of the cooking time