Wonderfully light and elegant, a good game chip can partner the finest of roast birds as well as the humblest of steak suppers. Fluffy, higher starch potato varieties make the best chips. Rinse the thin slices in a couple of changes of cold water to ensure a crispy carapace. 

The crunch is further enhanced by cutting the chips into a waffle pattern, the traditional shape to pair with game, but simple slices are lovely too. Use a mandolin to cut as thinly as possible: some even come with a blade specifically designed for producing the classic waffle effect.

The chips can be deep or shallow fried as equipment allows. Deep frying usually produces a crisper result, but shallow frying allows you to add a glug or two of olive oil for added flavour. If shallow frying, use a deep-sided frying pan or large saucepan no more than one third full of oil.

Season the chips with simple sea salt flakes and pepper. You can also ring in the changes by adding a pinch of truffle or garlic powder, or smoked paprika to the salt. A light sprinkling of good quality organic vinegar pushes them further towards French fry territory – never a bad thing. They are quite superb as a foil for home-made aioli or truffle mayonnaise as well.

Other root vegetables work well handled in this way: celeriac and parsnip are particular friends to game, but beetroot and Jerusalem artichoke are also lovely.