Breadfruit chips

Step 1: Oil your knife and hands lightly with a few drops of 0 litre sunflower oil. Cut 1 breadfruit into quarters from top to bottom, then cut away the spongy core and the green skin from each piece.

Step 2: Slice the quarters as thinly as you can, about 2 mm, with a sharp knife or a mandoline. Even thickness matters more than thinness, so the batch cooks at the same speed.

Step 3: Rinse the slices in a bowl of cold water to wash off surface starch, then drain and spread them on clean tea towels. Pat them completely dry; wet slices spit in the oil and never crisp properly.

Step 4: Heat the rest of 1 litre sunflower oil in a deep, heavy pan to 350°F over a medium-high heat. Fill the pan no more than a third full. A slice dropped in should sizzle steadily at once.

Step 5: Fry the slices in small batches, a single loose layer at a time, stirring now and then with a slotted spoon. They are ready when the bubbling quietens and they are pale gold and stiff. Crowding the pan cools the oil and gives soft, greasy chips.

Step 6: Lift each batch onto a tray lined with kitchen paper and sprinkle at once with some of 1 ½ tsp fine salt and ½ tsp chilli powder, so it sticks while they are hot. Bring the oil back to 350°F before the next batch.

Step 7: Leave the chips to cool for 5 minutes; they crisp up further as they cool. Eat the same day, or store in an airtight tin for up to 2 days.