225g butter

8 waxy spuds (we used roosters)

Clarified butter is butter with the salt and milk particles removed. It is excellent for cooking as it can withstand a higher heat with the milk and salt removed. It will keep covered in the fridge for a couple of weeks.

Preheat oven to 120 degrees celcius.

To make the clarified butter melt it gently in a saucepan. Allow it to stand for a few minutes then spoon the crusty white layer of salt particles off the top. Underneath is the clear liquid known as clarified butter. The milky liquid at the bottom can be discarded or used in a white sauce.

Peel your spuds and cut into 1 inch thick rings. Pop into a roasting tin in a single layer and cover with clarified butter. Turn over to cover both sides. Pop into the oven and cook for approximately 1 hour until cooked through and lovely and crunchy on the outside.

Serve as a side with anything.