Culture of Tunisia are boiled in the lower half. The top half has holes in the bottom through which the steam rises to cook the grain which is put in this part. Cooked this way the grain acquires the flavour of whatever is below. The usual grain is semolina. To serve, the grain is piled in the middle of a dish, and the meat and vegetables put on top. A sauce can be then poured over before serving. Like in the rest of North Africa, couscous is served on all occasions. It is traditionally eaten with lamb, the semolina must be very fine,
Triple-cooked chips use of different temperatures, such as for the first cooking and for the second. Triple Cooked Chips cooked in duck fat is another variation. Various cultivars of potato are used, such as sebago, Rooster and Maris Piper. First served at The Fat Duck in 1995, triple-cooked chips have since become a standard feature in restaurants. "The Sunday Times" described Blumenthal's dish as "arguably his most influential culinary innovation", and felt that it gave the chip "a whole new lease of life". Triple-cooked chips Triple-cooked chips are a type of chips or deep-fried potato that were developed by English chef Heston