Chip Shop-Style Creamy Meat-Free Chick'n Curry

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Cut your potatoes (skins on) into chips

Add the chips to a large baking tray (or two!) with a drizzle of vegetable oil and a grind of pepper

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

Meanwhile, peel and finely dice your red onion[s]

Add the diced onion to a small heat-proof bowl and cover with boiled water to soften for 5 min

Once softened, drain and return to the bowl with your rice vinegar, a pinch of sugar, a pinch of salt and 2 tbsp [3 tbsp] [4 tbsp] boiled water and set aside – this is your quick-pickled onion

While the onion is softening, dice your tomato[es] finely

Reserve a few coriander leaves for garnish

Chop the remaining coriander finely, including the stalks

Heat a medium sized pot over a medium-low heat with a drizzle of vegetable oil and a knob of butter

Once melted, add your ginger & garlic paste and cook for 30 secs

Add 2 tbsp [3 tbsp] [4 tbsp] flour to the pot with your curry powder and vegetable stock mix and stir everything together with a wooden spoon until a thick paste forms

Cook for 1 min or until fragrant

Remove the pot from the heat and gradually whisk in your creamy single soy, a little at a time

Return the pot to a low heat and cook for 4-5 min or until a smooth, creamy sauce remains – this is your creamy curry sauce

Meanwhile, chop your meat-free chick'n into bite-sized pieces

Add the meat-free chick'n and soy sauce to the creamy curry sauce, give everything a good mix up and cook for 2-3 min further or until warmed through – this is your chip shop-style creamy meat-free chick'n curry

Drain the quick-pickled onion, reserve the bowl

Return the drained quick-pickled onion to the reserved bowl with the diced tomato and chopped coriander and toss – this is your tomato & onion salad