• Four large Maris Piper potatoes, peeled
• 180g butter
• Salt
• Pepper

Line the terrine/loaf tin with greaseproof paper, leaving plenty of overhang and turn the oven to 130ish. Thinly slice the potatoes on the mandolin, then put into a bowl and season with salt and plenty of pepper. Melt the butter in the little metal saucepan and then pour over the potatoes. Mix, then layer the potatoes one by one into the prepared tin, trying to keep it as even as possible. Pour any butter left in the bowl over the potatoes, then fold the paper down to cover the potatoes. Bake for three hours.

Remove from the oven and weigh down. I put the little Le Creuset dishes next to the stove on top of the paper, then put tins on top of that. Allow to cool, then put in the fridge overnight, still weighted.

When you’re ready to cook, heat a little oil over a medium flame. Carefully remove the potatoes from the tin, then unwrap. Slice into smaller rectangles and carefully fry, gently turning after a few minutes, until golden brown. Drain on kitchen roll and season with a little extra flaky salt.