Instructions:

Ingredients 8 large floury potatoes 5 vegetable oil 1 tsp black peppercorns 3tsp sesame seeds 1 tsp Sichuan peppercorns 1 onion red 1 red pepper 1 green pepper 2 garlic cloves 1 red chilli, ½ tsp Chinese five-spice powder 1 tsp caster sugar 1 tsp sea salt ½ tsp chilli flakes 1 bunch spring onions Equipment: Large mixing bowl Frying pan Blender Recipe Description: Heat the oven to 200c Cut the potatoes into chunky wedges. Tip into a pan, top up with cold water and bring to a boil As soon as you see bubbles, simmer gently for 5 mins. Drain carefully and leave the steam to dry. Meanwhile, heat the oil in a shallow-lipped baking tray on the top of the oven Transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through. While the chips are cooking, toast the peppercorns in a wok or pan or large frying pan for a few mins, Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside. Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions. Toss everything together for 1-2 mins until evenly coated