Belgian-Style Meat-Free Burger & Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Cut your potatoes (skins on) into chunky chips

Add the chips to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 6-8 min or until part-cooked

Meanwhile, add your shredded red cabbage to a large bowl with half your cider vinegar (you'll use the rest later!), a pinch of salt and a pinch of sugar and give everything a good mix up

Set aside until serving – this is your quick-pickled red cabbage

Once done, drain and lay the chips flat on a baking tray to steam dry

Tip: For extra crispy chips, carefully shake them around in the colander to fluff up the edges a little before baking

Once the chips have dried, add a generous drizzle of vegetable oil to the chips and season with a pinch of salt then give everything a good mix up

Put the tray in the oven and cook for 25-30 min or until golden and crispy, turning once halfway through

Whilst the chips are cooking, combine your mayo with your tomato paste, dried oregano, ground paprika and remaining cider vinegar

Season with a pinch of salt and pepper – this is your Belgian-style mayo

Add your meat-free patty[ies] to a baking paper-lined baking tray

Put the tray in the oven for 8 min

Meanwhile, slice your brioche bun[s] in half

After 8 min, add the brioche halves to the other side of the tray and return the tray to the oven for 2-4 min or until the bread is lightly toasted and the burgers are cooked through

Tip: Cooking for 3? Use 2 trays!