The ‘chipickles’, which have been created in conjunction with the owners of renowned London-based fish and chip shop Sutton & Sons, are pickled before frying.
Noa Hasegawa, Sarson’s brand manager, said: “Pickling is undergoing a resurgence and we are thrilled to be working with chip pioneers Sutton & Sons to bring Chipickles to London’s foodie population.
“The distinctive salt and vinegar flavour of Chipickles will revolutionise the humble chip, bringing a whole new world of flavour to a traditional British dish. Once you taste Chipickles you won’t go back.”
500ml of malt vinegar
500ml cold water
Oil for frying
Make a 50/50 solution consisting of water and malt vinegar
Soak your chips in the solution for two hours
Fry for six to eight minutes or until soft on the inside and crispy on the outside
View the rest of this picture gallery to find out about the Real Soup Company’s new Christmas dinner soup, a new brand of free-range eggs and Brioche Pasquier’s recently launched range of fruit-flavoured mini choux pastries.