Paul Ainsworth served up tasty cheesy chips with Cornish cheddar, truffle mayonnaise and Parmesan on Saturday Morning.

The ingredients for the truffle Madeira mayonnaise: 500ml beef stock, 200ml Madeira, 100ml port, 2 large free-range egg yolks, 1 tbsp Dijon mustard, 1 tbsp sherry vinegar, 400ml rapeseed oil, 50g truffle paste, salt and freshly ground black pepper.

For the ‘proper’ chips: 10 large chipping potatoes, washed, peeled and cut into 5cm chips, 2 sprigs fresh thyme, 1 garlic clove, 1 bay leaf, rapeseed oil, for frying and Cornish sea salt.

To finish: 250g 5-year aged Cornish cheddar, grated, 125g 36-month aged Parmesan, grated, 50g chives, finely chopped and 50g fresh black winter truffle.

See more recipes by Paul in the book titled: Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action available from Amazon now.