Instructions: 2 Select a couple of decent-sized potatoes, about 5" long. Peel carefully and slice about 1/2" apart. Slice the slices again into 1/2" thick chips.

3 Spread the chips out on a tea towel and pat dry. By now the oil is starting to swirl on top - you dont want it too angry. Put the chips into a wire basket and lower gently into the hot oil.

4 Make sure you watch the chips and see the oil is not too hot. The colour of the chips will change.

5 Test to see if they are cooked by impaling with a sharp knife - if it comes out clean, theyre ready. Lift out the basket and drain the chips.

6 Serve the chips on the warm plate, accompanied with the fried eggs. Fry the eggs in fresh lard in a non-stick pan, basting the yolks until theyre just white.

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