Golf Central

You probably know me as one of the greatest golfers in Europe and a style icon for the 21st century. To be fair, I don’t like to talk myself up too much, but considering that I’m pretty brilliant at everything, it might not surprise you that I’m also a superb cook.

Last time round I told you how to prepare the perfect turkey, it ain’t worth nothing unless you get the veg spot on. I got a recipe from my mate Heston Blumenthal, who I see down the Emirates from time to time, when I go down there with LD – Lee Dixon to you. Didn’t know what he was on about, though, with the Bunsen burner and the magnesium sulphate, so here’s an alternative that Nick O’Hern gave me after the first round at last year’s Bridgestone Invitational.

Take six large potatoes (serves four people), peeled and quartered, 8 tbsp goose or duck fat and a pinch of salt. Place the potatoes in a large saucepan and just cover with cold water. Bring to the boil then boil, uncovered, for five minutes. Switch the oven to 220C/425F/gas mark 7 and place the oil or fat in a large roasting tin towards the top of the oven to heat thoroughly. Drain the potatoes thoroughly (reserving the water for gravy, stock or soup). Return them to the pan in batches and shake vigorously to soften the edges, or you can scratch them with a fork.

Take the tin from the oven and add the potatoes. Turn them quickly in the oil then cook at the top of the oven for 50-60 minutes, turning once halfway through cooking until crisp and golden on the outside and soft in the centre. Drain and sprinkle with salt. Serve as soon as you’ve finished doing your hair and making sure there are no creases in your top.

See also: Ian's guide to the Perfect Christmas turkey!