400gm duck fat

1 tea sp bicarb soda

2 shallots (peeled and quartered)

6 washed small potatoes

2 large sprigs rosemary

Pepper and sea salt

Preheat oven to 205 degrees Celsius.

Pour your duck fat into a baking paper lined tray and then place in oven to get nice and hot.

Cut your potatoes in halves and then place in a pot of cold water with bicarb and shallots. Bring up to a high simmer and then let it simmer until fork can pierce through potato with a touch of resistance. Strain potatoes and allow to cool for a moment.

On baking paper and using the bottom of a jar, press down on potato skin side to create a slightly squashed effect. Do this all potatoes.

Take hot duck fat tray out of oven and place potatoes in skin side down and scatter you shallot pieces. Spoon on fat on top and then pop into the oven for 40 or so minutes (until really golden). Add your picked rosemary sprigs, some cracked black pepper and a pinches of sea salt in and cook for another five minutes. Strain on paper towel and then serve with a finish of sea salt.