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Jump To Recipe Jump To Video Osmanthus tea (桂花茶) is a delicate and aromatic herbal infusion, enjoyed in Chinese culture for centuries. Known for its light floral fragrance and natural sweetness, this tea is often associated with detoxification, digestion, and relaxation. Dried red dates and osmanthus blossoms steeping in a teapot—floral, fruity, and naturally sweet. Osmanthus flowers are commonly used in traditional Chinese medicine (TCM) and are believed to help clear heat from the body, improve digestion, and promote healthy skin. The addition of jujubes (Chinese red dates) not only enhances the tea’s natural sweetness but also adds a subtle earthy depth, making this a perfect post-festive detox—especially after indulgent mala hot pots and Lunar New Year feasts. What makes this tea special is its multiple brews—the first steep is meant to "wash" the flowers, allowing the next infusion to be more refined and flavorful. The combination of dried osmanthus and jujubes results in a brew that is floral, slightly fruity, and naturally calming. A gently brewed pot of osmanthus red date tea—warming, nourishing, and caffeine-free. Unlike stronger teas like black or green tea, this infusion is caffeine-free, making it a great choice for winding down in the evening. The golden hue and soothing aroma make it not just a drink, but a sensory experience—one sip, and you’re instantly transported to a peaceful tea house in autumn, surrounded by the gentle scent of blooming osmanthus. If you’ve never tried osmanthus tea, this is a great place to start. It’s incredibly easy to prepare, requiring only a few simple ingredients, yet the results are wonderfully comforting and nourishing. A golden cup of osmanthus red date tea, full of delicate fragrance and subtle sweetness. Whether you enjoy it hot or chilled, this tea is a fantastic way to reset your body and mind after rich meals. Plus, its light floral fragrance pairs beautifully with pastries, dim sum, or even just quiet moments of reflection. If you need a break from heavy, spicy flavors, a cup of osmanthus tea is the perfect way to refresh and restore balance. Ingredients: (Serve 2) Dried Osmanthus Flowers, 1 TBSP Jujubes Deseeded, 5 Boiling Water, 500g Equipment: Teapot / Sauce Pot Directions: I am using my Hario ChaCha Kyusu Maru teapot. If you do not have 1, you can do this in a sauce pot. Bring 500g of water to a boil. Remove from heat. Add in the osmanthus flowers and jujubes. Cover and steep for 5 mins. Drain and reuse the osmanthus and jujubes in 500g of boiling water. Cover and steep for 8 to 10 mins. This is to "wash" the flowers. If you are using a teapot, add osmanthus flowers and jujubes into the infusion basket. Pour in 500g of boiling water. Cover and infuse for 5 mins. Pour out the 1st brew while reserving the osmanthus and jujubes in the infusion basket. Add another 500g of boiling water. Cover and steep for 8 to 10 mins. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Rendang has long been a dish that symbolizes patience and tradition, slow-cooked to perfection with layers of deep, aromatic flavors. Traditionally, making rendang involves constant stirring and careful heat control, ensuring that the coconut milk and spices transform into that signature thick, caramelized coating. Rich and tender slow-cooked Daging Rendang, served on a silky bed of mashed potatoes and topped with fresh scallions. But let’s be honest—life gets busy, and standing over a hot stove for hours isn't always an option. That’s why I decided to adapt my method, using a slow cooker to take care of most of the heavy lifting while still staying true to the flavors and textures that make rendang special. This version still honors the rich heritage of rendang, believed to have originated from the Minangkabau people of Indonesia, later becoming a beloved staple in Malaysia and Singapore. The slow cooker allows the beef to gently braise in coconut milk and rempah (spice paste), soaking up all the flavors over time. A hearty serving of Daging Rendang with velvety mashed potatoes—comfort food with bold, deep flavors. Once it’s tender, a final reduction on the stove helps achieve that deep brown, almost dry consistency that defines a proper rendang. And because I love a little twist, I serve mine with oven-baked mashed potatoes instead of the usual rice—it’s rich, creamy, and soaks up that glorious rendang sauce beautifully. If you’ve always wanted to try making homemade rendang but felt intimidated by the process, this is your chance. The slow cooker does the work while you go about your day, filling your kitchen with an irresistible aroma. Whether it’s for a cozy meal or a special occasion, this dish brings the soulful, comforting taste of rendang to your table with much less effort. So give it a go—you might just find yourself making rendang more often than you ever imagined! Ingredients: (Serve 8) Beef: Beef Chuck Diced, 500g Beef Short Ribs, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Coconut Oil, 2 TBSP Rempah & Stew : Dried Chilies, 20g Shallots, 8 Garlic, 5 Cloves Turmeric, 3" Ginger, 2" Galangal, 2" Lemongrass White Part, 3 Stalks Kaffir Lime Leaves, 4 Coconut Milk, 400g Coconut Cream, 400g Bay Leaves, 2 Spice Blend: Coriander Seeds, 1 TBSP Cumin Seeds, 1 TBSP Fennel Seeds, 1 TBSP Rendang: Kerisik Homemade , 1 TBSP Tamarind Juice, 1 TBSP Gula Melaka, 1 TBSP Oven Baked Mashed Potatoes Homemade , For Serving Scallions Coarsely Sliced, For Garnishing Equipment: Blender Heavy Pot Spice Grinder Cast Iron Skillet / Pan Slow Cooker / Pressure Cooker Directions: Please visit my " Daging Rendang " page for the kerisik recipe. Please visit my " Oven Baked Mashed Potatoes " page for the recipe. Prepare the beef. Season the beef with salt, pepper and mushroom powder. Mix to combine well. In a skillet over medium heat, add oil. Once the oil is heated up, add in the chuck. Sear until crispy brown on all sides. Transfer to a slow cooker. Followed by the short ribs as well. Prepare the rempah and stew. Soak dried chilies in some hot water until hydrated. Deseed the dried chilies; drain and reserve the soaking liquid. Transfer the chilies, some of the soaking liquid and the rest of the ingredients (except coconut milk, cream and bay leaves) to a blender. I am just using my hand blender to blitz everything until smooth. Set it aside until ready to use. In the same skillet over medium heat, deglaze with the remaining soaking liquid. Add in the rempah. Continue stirring and cooking until the rempah is slightly reduced and thickened. It should turn a darker shade of red. Add in coconut milk and coconut cream. Stir to combine well. Carefully transfer everything to the slow cooker. Add in the bay leaves and stir to combine well. Cover and cook on high for 8 hrs or until the beef is soft and tender. *If you do not have the time, you can do this in a pressure cooker for 1 to 1.5 hrs.* In the meantime, prepare the spice blend. In a skillet over medium heat, add coriander, cumin and fennel. Toast until aromatic. Transfer to a spice grinder and blitz until powder forms. Set it aside until ready to use. Prepare the rendang. After 8 hrs, transfer the beef stew to a heavy pot over medium heat. Add in the spice blend, karisik, gula melaka and tamarind juice. Stir to combine well. Bring it up to a simmer. Cover and cook until thickened. *Stir frequently to prevent burning.* The stew should turn a dark shade of brown. The liquid should almost evaporate, forming a thick paste. I like to remove the pot from heat, pull the chuck apart into smaller pieces and discard the bones. Return to heat. Taste and adjust for seasonings with gula melaka and salt. Serve with some oven baked mashed potatoes. Garnish with some scallions. Serve immediately. Mashed potatoes and rendang work so well together... Recipe Video:

Jump To Recipe Jump To Video Osmanthus tea has been enjoyed for centuries in China and East Asia, where its golden blossoms are prized for their honeyed aroma and delicate floral notes. Cold brewing brings out its gentle sweetness, pairing beautifully with the earthy freshness of green tea. Beyond its fragrant taste, osmanthus is believed to aid digestion, reduce bloating, and promote skin health. Green tea, rich in antioxidants, helps to boost metabolism and reduce inflammation. Together, they create a soothing and revitalizing drink that’s both delicious and nourishing. A refreshing glass of cold-brewed osmanthus green tea served over ice Sometimes, the best drinks require no fancy equipment or effort—just time. This overnight cold brew method is effortless yet rewarding, giving you a naturally refreshing tea without bitterness. Whether enjoyed on a hot day or after a rich meal, this delicate infusion is the perfect way to reset and relax. Chilled to perfection—cold-brewed osmanthus green tea with ice, ready to quench your thirst. Ingredients: (Serve 2) Osmanthus Flowers, 1 TBSP + More For Making Ice Cubes Green Tea Leaves, 1 TBSP Water, 500g Equipment: Teapot / Pitcher Ice Cube Tray Directions: I am using my Hario ChaCha Kyusu Maru teapot. If you do not have 1, you can do this in a sauce pot. Fill an ice cube tray with water and sprinkle some osmanthus flowers over the top (optional). Freeze until frozen. Add osmanthus flowers and green tea leaves into a teapot or pitcher. Fill it up with water and give it a mix. Chill in the fridge overnight. The next day, fill a serving glass with the ice cubes and the cold brew tea. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Piyaz is a classic Turkish salad, often made with white beans, onions, sumac, and a bright, tangy dressing. But across different regions of Turkey, variations exist, and some versions focus more on fresh tomatoes and herbs rather than beans. Freshly tossed tomato and onion salad, bursting with herbs and sumac—ready to accompany your lavash. My take on Piyaz leans toward this simpler, fresher style, highlighting the natural sweetness of ripe tomatoes, the crunch of red onions, and the fragrant combination of sumac, dried mint, and pomegranate molasses. It’s a vibrant, refreshing salad that pairs perfectly with grilled meats like kebabs or even wrapped in flatbreads like Lahmacun. I originally made this salad to serve alongside Adana kebabs and Lahmacun, and it turned out to be a game-changer. The acidity from the lemon and pomegranate molasses balances the richness of grilled meats, while the sumac and chili flakes bring just the right amount of heat and complexity. A vibrant spoonful of Middle Eastern-style salad, packed with tangy flavors and freshness. So while it may not be the traditional bean-based Piyaz, it still holds true to the spirit of Turkish cuisine—bold, fresh, and deeply flavorful. And honestly, it’s so good that I’d eat it on its own with some warm, crusty bread. If you love bright, zesty salads with a Middle Eastern flair, this is one to try. The best part? It gets even better after a few hours in the fridge, making it perfect for meal prep. Whether you serve it as a side, a topping, or enjoy it straight from the bowl, this Piyaz variation brings a taste of the Mediterranean right to your table. Try it once, and you might find yourself making it again and again! Served simply, this salad shines with just tomatoes, onions, parsley, olive oil, and sumac. Ingredients: (Serve 4) Sea Salt, Pinch Red Onion Thinly Sliced, 1 Tomatoes, 1 kg Parsley Coarsely Chopped, A Handful Dried Mint, Pinch Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 1 Lemon Black Pepper, Pinch Chili Flakes, 1/2 TBSP Adjust To Preference Sumac, 1 TBSP Extra Virgin Olive Oil, 2 TBSP Pomegranate Molasses, 1 TBSP Directions: In a bowl, add some hot water and salt. Mix until the salt has dissolved. Add in the onion and mix to submerge. Set aside until ready to use. Slice the tomatoes into quarters and remove the jelly and seeds. Finely dice the flesh. Transfer to a large mixing bowl. Drain the red onion and transfer to the bowl as well. Followed by the rest of the ingredients. Mix until well combined. Taste and adjust for seasonings with salt and pepper. Cover and chill in the fridge for at least 2 hrs. Serve this salad with your kebab, lahmacun or you can even eat this salad on its own. Bright and refreshing... Recipe Video:

Jump To Recipe Jump To Video Lavash is one of the world’s oldest breads, deeply rooted in the cuisines of Armenia, Persia, and the Caucasus. Traditionally baked in a tandoor-like clay oven called a tonir, lavash was made to be soft, pliable, and perfect for wrapping meats, cheeses, and herbs. Rough pieces of dough resting before being shaped into smooth balls—every great lavash starts here. While its origins lie in Armenian and Persian food culture, variations of lavash have spread across Turkey, Azerbaijan, and Central Asia, making it a beloved staple in many cuisines. Over time, different regions have adapted it—some prefer it soft for rolling wraps, while others let it dry into crisp sheets, great for snacking or dipping. Soft and smooth dough balls, ready to be rolled out into thin sheets. Unlike store-bought wraps filled with preservatives, homemade lavash is incredibly simple and rewarding. With just flour, water, olive oil, and salt, you can create a soft, chewy flatbread that puffs up beautifully on a hot skillet. A lavash flatbread cooking in a hot pan, puffing up beautifully with golden brown spots. The dough is rolled thin—almost translucent—before being cooked over an open flame, where it develops those signature golden-brown charred spots. Whether you're using it for kebabs, dips, or even as a base for flatbread pizza, lavash is a versatile bread that deserves a spot in your kitchen. If you've never made flatbread before, this is the perfect beginner-friendly recipe to try. It requires no fancy ingredients, just a bit of patience while the dough rests. Once cooked, lavash stays soft and flexible, making it an ideal wrap for your favorite fillings. A fresh stack of homemade lavash, slightly charred and irresistibly soft. Try it fresh off the skillet, drizzled with olive oil and sprinkled with sumac, or stuffed with grilled meats, veggies, and cheese. Trust me, once you make homemade lavash, you’ll never want store-bought wraps again! Top-down view of lavash served on a plate ready to enjoy. Ingredients: (Makes 5) Unbleached All Purpose Flour, 360g Sea Salt, 5g High Quality Olive Oil, 12g + More For Greasing Water, 200g Equipment: Cast Iron Skillet Directions: In a large mixing bowl, combine flour and salt. Create a well in the center and add water and olive oil. Mix until it becomes a dough. Knead the dough inside the bowl, picking up all the nooks and crannies, for about 5 to 8 mins. The dough should be smooth and tacky, but not sticky. If the dough is too dry, add in more water, 1 TBSP at a time. If the dough is too wet, add in more flour, 1 TBSP at a time. Form the dough into a ball. Grease lightly with olive oil. Transfer back into a bowl. Cover and set aside to rest for 2 hrs. After 2 hrs, weigh and divide into 5 equal dough balls. Shape each dough into tight dough balls. Cover the dough balls with a lint-free kitchen towel and set aside to rest for 15 mins. Keep the rest of the dough balls covered while you are working on a dough ball. On a floured working surface, using a rolling pin, roll into a large disc to about 8" in diameter and it should almost be translucent. Lightly grease a skillet with some oil over medium high heat. Transfer the shaped dough onto the skillet when it is smoking hot. As the dough is cooking, air pockets will form. That is a good sign. Cook until lightly charred on both sides. Repeat the steps for the remaining dough balls. Use them for your favorite wraps. Light and fluffy... Recipe Video:

Jump To Recipe Jump To Video Creamy, cold, chocolatey—and the real taste you’ve been craving. Let’s be honest—we’ve all chased that nostalgic taste of Milo from the Milo Van. When I saw sachets being sold with the same branding, I gave in. $7.90 for 12 sachets? Pricey, but I thought, why not? Sadly, it didn’t live up to the hype. Just 150ml of cold water? It tasted nothing like the rich, icy Milo Van drink I remembered. So, I did what I always do when something disappoints—I made my own version. With Australian Milo, of course. Because that’s the best Milo, no question. If you didn’t already know, Milo was invented in Australia in the 1930s during the Great Depression to help children get more nutrition. It’s a blend of malted barley, cocoa, milk powder, and vitamins, and while it was meant to be healthy, it quickly became a comfort drink across Southeast Asia. Here in Singapore and Malaysia, we’ve turned it into all kinds of street-style drinks: Milo Dinosaur, Milo Godzilla, Milo Van-style, and more. This frappe is my take on that cold, chocolatey memory. It’s creamy, chocolatey, slightly malty, and ice-cold—just the way Milo should be. You only need a blender, some pantry ingredients, and a few minutes to make this. If you’ve ever been disappointed by pre-mixed sachets, this one’s for you. Once you taste this Milo Frappe, you’ll never look back. Ingredients: (Serve 2) Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 45g + More For Dusting Ice Cubes, A Handful Equipment: Sauce Pot Blender Directions: In a sauce pot over medium heat, add milk and condensed milk. Whisk to combine well. Next, whisk in the Milo until it is homogeneous. Transfer to a blender. Add in ice cubes and blitz until well combined and frothy. Transfer into serving glasses. Top each serving glass with more Milo. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video You know, there's an art to crafting the perfect cup of Milo that many might overlook. Just adding milk or water (if you're a psychopath) won't quite get you there. Instead, the secret to unlocking that nostalgic, creamy richness lies in a harmonious blend of heated milk, a touch of sweet condensed milk, and the Milo itself. Only use Australian made Milo... And the game changer? Take a minute to whisk and froth it all up. This not only combines the ingredients beautifully but also introduces a velvety texture that elevates the entire experience. Trust me, once you've tasted Milo prepared this way, there's no going back to the old watered-down version. Enjoy your upgraded sip of comfort! Ingredients: (Serve 1) Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 45g + More For Dusting Pink Himalayan Salt, Pinch Equipment: Sauce Pot Milk Frother Directions: In a sauce pot over medium heat, add milk and condensed milk. Whisk to combine well. Next, whisk in milo, 1/3 portion at a time, until homogenous. Transfer to a milk frother. Add salt and froth until smooth and frothy. Transfer onto serving glass. Dust some Milo over the top. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Adana kebabs are one of Turkey’s most famous dishes, originating from the city of Adana in southern Turkey. Traditionally, these kebabs are made with spiced minced lamb, shaped onto wide metal skewers, and grilled over an open flame. Adana kebabs shaped and ready for the oven—juicy, spiced, and full of flavor 16 mins... The high-fat content of the lamb combined with bold spices like sumac, cumin, and chili gives Adana kebabs their signature juicy, smoky, and slightly spicy flavor. It’s a dish that’s meant to be eaten fresh off the grill, wrapped in warm lavash or pide bread, and paired with a simple yet refreshing piyaz salad. After broiling for 3 mins... But let’s be real—not everyone has an outdoor grill at home. I live in an apartment, so firing up a charcoal grill isn’t exactly an option. That’s why I created this oven-baked version, making it accessible for everyone while keeping the flavors as close to the traditional method as possible.  Serve the kebabs hot on flatbread with a fresh tomato-onion salad for the full experience Instead of wide metal skewers, I use wooden skewers, and instead of charcoal grilling, the oven roasts the kebabs beautifully, locking in the juices. A quick broil at the end gives them a touch of char for that authentic feel. The key to an incredible Adana kebab lies in the texture and seasoning. The minced lamb needs to be massaged well with the spice mixture to ensure even distribution and a firm consistency. I prefer the broiled version... The addition of red pepper paste, sumac, and a hint of chili gives these kebabs their signature depth of flavor. As they bake, they release their natural juices, which I love brushing over the kebabs before serving for an extra burst of flavor. I always serve these Adana kebabs with lavash and piyaz, a Turkish-style onion and sumac salad, to balance the richness of the lamb. Whether you’re making these for a weeknight meal, meal prep, or a special gathering, this easy oven-baked version ensures that everyone can enjoy the taste of authentic Turkish kebabs—no grill required! Ingredients: (Serve 4) My All Purpose Middle Eastern Minced Lamb Recipe , 1/2 Recipe Lavash Homemade , To Serve Piyaz Homemade , To Serve Equipment: Wooden Skewers Oven Directions: Prepare the Minced Lamb If you haven’t already, prepare your minced lamb mixture by blending the onion, chilies, garlic, and parsley into a paste, then mixing it thoroughly with the minced lamb and spices. Massage everything together until well combined. Preheat the Oven Preheat your oven to 220°C or 430°F. Line a baking tray with parchment paper to prevent sticking. Shape the Kebabs Take a handful of the minced lamb mixture (about 100g per kebab). Roll it into an oval shape and flatten slightly. Thread onto a soaked wooden skewer and gently shape it around the skewer, pressing firmly so it sticks. Repeat with the remaining mixture. Bake the Kebabs Lightly grease the parchment paper with some oil. Arrange the skewers on the parchment-lined tray, ensuring they don’t touch. Bake for 15–20 minutes, flipping halfway through. Brush with some of the juices. If you want a slight char, switch to the broiler for the last 2–3 minutes, keeping a close eye on them. Serve Remove from the oven and let them rest for a couple of minutes. Brush the kebabs with the juices from the baking tray. Serve with lavash and piyaz . Enjoy immediately. I always tend to overfill my wraps... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video When I first served this alongside my slow cooker daging rendang, I didn’t expect mashed potatoes to steal the spotlight — but here we are. A lot of you messaged me asking for the full recipe, and I get it. Oven-roasted russet potatoes on salt—perfectly baked and ready for mashing. These mashed potatoes are creamy, earthy, and utterly smooth, with no boiling water in sight. Baking the potatoes over a bed of salt pulls out excess moisture, giving you a fluffier mash that’s naturally rich and deep in flavor. This method is inspired by old-school French cooking — where passing potatoes through a sieve (yes, like a grandma in a tiny Paris kitchen) creates that silky, luxurious texture that spoon-melts into whatever it’s served with. Whipping the potatoes with cream and butter into a smooth, rich consistency. Yukon golds are ideal here — they strike the perfect balance between waxy and starchy — but more importantly, baking instead of boiling helps lock in flavor instead of watering it down. Don’t skip the touch of nutmeg at the end — it makes everything sing. If you’ve only ever made mashed potatoes on the stovetop, give this version a try. No fancy gear needed — just a hot oven, a sieve, and some patience.  A soft, glossy scoop of pure comfort—mashed to perfection. This dish may be humble, but it’s the kind of side that quietly steals hearts at any dinner table. Try it once, and you might never go back to boiling potatoes again. Piled high and swirled smooth—your new favorite way to serve mash. Ingredients: (Serve 8) Yukon Gold Potatoes, 4 Sea Salt, For Baking Unsalted Butter Cold, For Cooking Whole Milk, For Cooking White Pepper, Pinch Nutmeg Freshly Grated, Pinch Equipment: Sauce Pot Sieve Oven Directions: Preheat oven to 200 degree celsius or 400 fahrenheit. Wash potatoes thoroughly and poke some holes with a fork. Add 4 spoonfuls of salt on a baking tray. Place the potatoes over the salt. This is to draw out moisture from the potatoes. Wack into the oven and bake for for 1 hr or until the potatoes are super soft. Set it aside to cool down. Once it is cool enuff to handle, slice the potatoes into halves. Pass the potatoes thru' a sieve over a pot. The potatoes should pass thru' easily. If not, you can use a spoon to press. Repeat the process for the remaining potatoes. *You can reserve the skins and shallow fry them until crispy brown. It is a wonderful snack.* Add some butter and milk to the pot and turn the heat up to medium. Mix until the butter has completely melted. Keep adding butter and milk until the mashed potatoes reach velvety smooth consistency. *I would add about 20g of butter and 1/4 cup of milk at a time. The milk is to loosen the mashed potatoes and the butter is to add richness. Too much milk, it will be too loose. Too much butter, it will be too rich.* Remove from heat and season with salt, pepper and nutmeg. Taste and adjust. Serve immediately. Potatoey, creamy, smooth, light and velvety... Recipe Video:

Jump To Recipe Jump To Video Featured on Twinkl! Potato skins are one of those simple things that feel a little magical. Crispy, salty, and golden—it's comfort food without even trying. I first started making these as a way to cut down on food waste after prepping mashed potatoes, but now I save the skins on purpose because they’re just that good. Don’t throw away those peels—turn them into this glorious mountain of crispy potato skin chips instead. Plus, who doesn't love a crunchy snack that comes out of what you might normally throw away? There's really not much to it. Wash your potatoes well before peeling, fry the skins in hot oil, and season them while they’re still sizzling. That’s it. You can keep it classic with salt and pepper or get fancy with your favorite spice blends. I’ve even tossed them in smoked paprika or a bit of seaweed powder before. They’re great on their own, but also amazing with a little dip—maybe some sour cream or garlic aioli if you're feeling it. Thin, golden, and perfectly crisp—each chip is packed with flavor and crunch. If you've got leftover skins from my oven-baked mashed potatoes , this is the perfect way to use them up. It's crispy, zero-waste cooking at its best. Give it a go—you’ll never look at potato peels the same way again. The ultimate zero-waste snack—crispy, spiced potato skin chips that prove leftovers can be legendary. Ingredients: (Serve 2) Potato Skins Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying Sea Salt, Pinch Black Pepper, Pinch Equipment: Dutch Oven Directions: Before peeling any potatoes, make sure the potatoes are washed thoroughly. After peeling the potatoes, pat them dry with some kitchen paper. Or you can reserve the potato skins after making my oven baked mashed potatoes recipe. Heat up 3" of oil in a dutch oven over medium-high heat. The bubbles should be bubbling when a chopstick is inserted into the oil. Drop in the skins and shallow fry until crispy golden brown. Do this in batches. Drain excess oil on a wire cooling rack or a plate lined with kitchen paper. Season with salt and pepper immediately or whatever seasonings if desired. Serve immediately. Featured on Twinkl! Recipe Video: