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INGREDIENTS 8 large floury potatoes (about 1.35 kg), e.g., King Edward or Maris Piper 350 g unsalted butter ~50 g starch (potato, cornflour/cornstarch, or tapioca) Bacon, enough for two thin layers (pre-crisped) Fine salt Neutral oil, for deep-frying To finish: runny honey (or maple syrup) + flaky sea salt RECIPE -Slice potatoes ultra-thin (1–2 mm). Don’t wash; you want the starch. Lightly salt. -Melt 350 g butter, lightly brown, and strain to clarify. -Toss potatoes with ~50 g starch. Coat with 80–85% of the butter; save the rest. -Bake bacon on a rack at 200 °C until crisp and caramelised. Cool and chop. -Line a loaf/terrine tin with greaseproof paper. -Layer potatoes → dust of starch → sprinkle of bacon. Repeat. Finish with potato. -Pour over reserved butter. Cover with greaseproof paper and press with another tin. -Bake at 140 °C for 2 hrs. Remove, weight down, and chill overnight (12–24 hrs). -Unmould, trim, and cut into bars. -Deep-fry at 190 °C for ~4 mins until golden. -Finish with honey (or maple) + flaky salt. Serve hot.

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