First, shake the Rooster Homestyle Chips onto an oven tray and bake in a hot oven until golden and crisp. Season with a little salt.
Wash and dry the rocket, watercress and little gem lettuce.
Cut the farmhouse baps in half, place the cooked chips in the middle, then top with the mixed salad leaves and a dollop of saffron aioli.
Put the saffron and 1 tbsp of boiling water in a food liquidiser and leave to stand for 5 minutes.
Peel and crush the garlic clove and add to the liquidiser.
Add the mayonnaise and then blitz until the mayonnaise turns yellow.
Take the humble chip butty to another level with Rooster Homestyle Chips and saffron aioli.
Preparation: 10 mins
Cooking: 25 mins
600g Rooster Homestyle Chips
4 farmhouse baps
1 little gem lettuce
1 clove of garlic