Canadian-Style Pulled Pork Loaded Poutine Fries With Salad

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 generous drizzle of vegetable oil and a pinch of pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 20 or until golden and starting to crisp

While the fries are cooking, drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Chop your tomato[es] into wedges

Wash your salad, then pat dry with kitchen paper

Add your balsamic vinegar to a large bowl with a drizzle of olive oil and a pinch of pepper, then whisk to combine – this is your balsamic dressing

Add the tomato wedges and salad to the balsamic dressing and gently toss it all together – this is your balsamic tomato salad

Transfer your BBQ pulled pork to a clean board (reserve the juices in a heatproof jug!) and shred it apart using 2 forks – this technique is known as 'pulling' – this is your shredded pulled pork

Boil half a kettle

Once the fries have had an initial 20 min, remove the tray[s] from the oven and top with the shredded pulled pork and the torn mozzarella

Return the tray[s] to the oven for a further 10 min or until warmed through and the pork is starting to crisp – this is your pulled pork loaded cheesy fries

Meanwhile, add your gravy base to the reserved pork juices in the heatproof jug with enough boiled water to reach 150ml [225ml] [300ml] of liquid and whisk thoroughly

Put the jug in the microwave and cook for 1-2 min or until thickened

Give everything a good mix up (careful it may be hot!) – this is your gravy