Alistair Petrie

And that would also, I guess there's also, it's a phone call you don't want to make to your husband going, I'm having a lovely time, but.

But anyway, Moose was found.

He was found.

Yeah, he'd gone on a wander.

He's a rogue bugger, but he, anyway, he was back.

But yeah, love cooking and love this.

Can I stop?

Can I stop?

I'm not worried about the dog.

I'm worried about this.

Roast potatoes are crucial.

I think the main thing is you've got to separate them when they're in the pan.

And I've taught my sons how to do it as well, effectively.

So my thing is I rarely peel because peeling is just boring and takes time.

But I will parboil them so they've got that softness.

Hot pan, goose fat, bit of olive oil, or if you don't want the goose fat, then just do olive oil.

Tiny bit of corn flour.

But the key thing is make sure they're separated in the pan because if they're bunched up together, they'll just sort of sweat and steam and then they don't get crunchy and crunchy at all.

A bit of light campery is endorsed.

But the other sort of potato revelation, it's a phrase I've not heard before.