I was so excited to find the recipe for chef Shaun Searley’s amazing confit potatoes (pictured below at the amazing Quality Chop House in London) and decided to include them in my Christmas Eve dinner. Well, they ended up taking all of Friday evening to prepare, with slicing and layering and slow baking for three hours (!!). The final frying happens just before serving. I hope they turn out, but just in case I’ll have some back-up roasties. What are you making for Christmas dinner?