The austere recipe for potato peel pie is straight out of the ration books, but thanks to Mary Ann Shaffer and the Guernsey Literary and Potato Peel Pie Society novel there are enthusiastic fans of the book tickling their spud taste buds with versions of the World War II dish.

Below top Guernsey chef Tony Leck from The Pavilion restaurant demonstrates how to make a World War II version of potato peel pie straight from Guernsey kitchens during the German occupation, followed by a more contemporary [and luxurious compared to the original!] take on the dish.

And if these dishes make your stomach rumble, check some more ration book recipes from Guernsey.