In celebration of National Chip Week - February 16 to 22 three of Britain's best chefs, Ainsley Harriot, Brian Turner and Annabel Karmel, have each created tempting recipes to make perfect meals with chips at home with minimum effort and plenty of taste.

Ainsley says: "For great tasting chips it is best to use Maris Piper potatoes or King Edwards. If you want to spice up your chips add paprika or cayenne pepper before you pop them in the oven."

Ainsley gives chips a refreshing and funky twist with a lemon and garlic chip recipe:

Lemon and Garlic Chips

850g Maris Piper potatoes
1 unwaxed lemon
6 cloves garlic
1 tsp salt flakes
3 tbsp olive oil
cracked black pepper

Preheat oven to 200C/Gas 6. Cut the unpeeled potatoes into 1cm thick chip wedges, wash and dry well on kitchen paper. Cut the lemon into 10 wedges, peel and bruise the garlic, place these along with the potatoes on a non-stick baking tray. Sprinkle with salt and pepper and drizzle with oil. Cook for 40 mins, turning after 20 mins.

Alternatively, add some spice to your chips with Brian Turner's alternative to this British classic.

Spicy Chips

25g/1oz butter
3 tsp oil
1 onion, finely chopped
450g/1lb fresh potato chips (as per previous recipe)
1 small red chilli, de-seeded and sliced
2 tsp ground coriander
1 tsp cumin seeds
1 tsp turmeric
Water
Fresh coriander, to serve

Melt the butter and 1tsp oil in a large pan. Add the onion and cook over a medium heat until soft but not coloured. Add chilli, ground coriander, cumin and turmeric. Add potato chips, toss well and fry in 1 tsp oil for two minutes. Add a splash of water and salt. Put in the oven for 10 minutes 180C/Gas 4. Take out, fry in 1 tsp oil and make sure all the water has evaporated. Pour into serving dish, scatter with fresh coriander and serve.

Annabel Karmel's fish and chip recipe for children is the perfect solution for cooking food that kids will love. It's also ideal for party nibbles and will entertain your guests.

Fish and Chips in a Comic

200g/7oz plaice or sole fillets, skinned
25g/1oz plain flour
Salt and pepper
1 egg, lightly beaten
100g/ 3oz crushed cornflakes
vegetable oil for frying
300g/11oz oven chips
1 x tbsp tomato ketchup
1 x tbsp tartare sauce

Cook the oven chips according to the packet instructions. Cut the fish into strips, coat in flour seasoned with salt and pepper, dip in the beaten egg and then roll in the crushed cornflakes. Deep-fry for 3 to 4 minutes in batches. Dip the fish and chips into the tomato ketchup and tartare sauce as desired.