Rosemary potato chips are the perfect cocktail for this hour

These can be prepared in advance, and are delicious.


2 tablespoons olive oil plus extra for greasing

Unsalted Butter 10g

2 crushed garlic cloves

200g courgette (about 1 large), finely grated

500ml vegetable or chicken stock low in salt

125g quick-cook polenta

50g grated parmigiano, plus

Extra shavings are available

1 Tbsp chopped finely rosemary

tomato chutney, to serve

  • Lightly grease a 20cmx20cm baking tin. Place 1 tbsp butter and 2 tbsp oil in a saucepan on medium heat. Once the garlic is fragrant, fry for one minute. Then add the courgette. Stir frequently for 10 minutes to ensure that all liquid has evaporated. Transfer to a platter and place aside.
  • The stock should be added to the pan. Once the stock has boiled, stir the mixture with a whisk. Then slowly add the polenta. The heat should be turned to medium. Continue stirring continuously, taking care not to let the stock bubble or splutter. It will take about 4-5 mins for it thicken and become smooth. Stir in the courgette and pecorino. Season with salt and pepper. Stir for another minute on the heat. Place in a greased baking pan and let cool to room temperature. Then, chill.
  • Pre-heat the oven to 200C fan/gas 7 After the polenta has set, transfer it to a cutting board. Cut into small chips measuring approximately 2cm by 8cm. Place the polenta on a baking sheet lined with parchment. Drizzle 1 tablespoon oil over each piece and bake for 20 minutes, or until it is golden. Let cool for about a minute before adding tomato chutney.

GET AHEAD Chips can be made up to 48 hours ahead of time by preparing them in step 2. You can cut them and freeze them, before defrosting for roasting.