Buffalo Fried Meat-Free Chick'n Loaded Fries

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

Cut your potatoes (skins on) into fries

Add the fries to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until the fries are golden and crisp

Meanwhile, add 80ml [120ml] [160ml] milk to a bowl with half your cider vinegar (you'll use the rest later!) – this is your marinade

Add your meat-free chick'n to the marinade and stir it all together, then set aside until later

Slice your cucumber finely into discs

Add the cucumber discs and the remaining cider vinegar to a bowl with a pinch of salt and sugar

Stir everything together and set aside – this is your quick-pickled cucumber

Heat a pot with a large knob of butter over a low heat

Once melted, remove the pot from the heat and add your sriracha (can't handle the heat? Go easy!) with a pinch of salt and sugar

Mix until fully combined – this is your buffalo sauce

Peel and chop (or grate!) your garlic

Chop your chives finely

Combine your mayo, half the chopped chives (save the rest for garnish!), chopped garlic, 1/2 tsp per person of the pickling liquid from the quick-pickled cucumber and a pinch of pepper in a bowl – this is your ranch-style dressing

Discard all the excess marinade from the chick'n

Add your cornflour and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the bowl with the marinated chick'n

Season with a pinch of salt and a generous grind of pepper and give everything a good mix up until the chick'n is fully coated

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once the pan is very hot, add the coated chick'n and cook for 4 min on each side or until warmed through, golden and crisp – these are your fried chick'n pieces

Tip: Cooking for 3 or more? Do this in batches!