Hot Fat

Russell Alford and Patrick Hanlon are the food and travel writer duo behind GastroGays. Begun in 2013, GastroGays has grown into an internationally recognised and award-winning brand and website, specialising in food and travel through recipes, features and guides as well as highly engaged social media channels, all served with a unique tone of voice, style and vision. Russell and Patrick co-produce and present the popular Chew the Fat podcast and also regularly contribute to the media landscape, from appearances on RTE radio and Newstalk to writing for the Irish Times, Lonely Planet, RTE Lifestyle and other publications, both in print and online. They are also brand ambassadors for the Boyne Valley Flavours region of food and drink producers and venues around their home area of Louth/Meath.

"Ever since I first heard that this book was in the works, I've been in a ferment of excitement. I know that air fryers are extremely popular these days, but I share with the authors here a belief that hot fat (rather than hot air) is where it's at! I bought myself an electric deep-fat fryer as a present in 2020, and it has brought consequent delight. So this most definitely is the book for me. And I just love it, from the glorious cover on. It's a small book, but one which brings huge pleasure: Black Pudding Scotch Eggs; Potato Pave; Korean Fried Chicken; Frickles (fried pickles, natch); Bacon and Cheese Croquettes; and, of course, chips are some of the joys within." Nigella Lawson"Absolutely loving this beautiful collection of cookbooks from Blasta Books, celebrating the diversity of food in and around Ireland." Jamie Oliver"These small, gorgeous, single-subject cookbooks...are fantastic. And, clearly, deeply aesthetically pleasing. They're so beautifully designed and illustrated. I really love the whole enterprise." India Knight

• Introduction; Homemade crisps; Top crisp tips; Ginger beer onion rings; Buffalo frickles; Tempura oysters; Bacon and cheese croquettes with aioli; Sesame prawn toasts; Black pudding Scotch eggs; A short history of the Scotch egg; Lasagne bites; An ode to chips; Our perfect chips; Hash browns; How to freeze hash browns; Potato pave; Fish fillet burgers; How often should I change the oil?; Squid ink and stout battered hake; Corn dogs; Spice burgers; Turkey schnitzel; Buttermilk fried chicken burgers;Buttermilk fried chicken variations; Korean fried chicken; Speedy chicken nuggs; Deliciously dunkable; Spice bag; Apple hand pies; Deep-fried ice cream; Doughnuts; Doughnut fillings