Irish-Inspired Veggie Burger With Champ-Inspired 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 an initial 20 min or until golden and crisp

Line a separate baking tray (or two!) with tin foil

Add your meat-free patty[ies] to the tray[s] and put the tray in the oven for 10-12 min or until cooked through

Trim, then slice your spring onion[s]

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Grate your cheddar cheese

Once cooked, remove the meat-free patty[ies] from the oven, push to one side of the baking tray[s] and top with some of the grated cheese

Add your brioche halves to the other side of the baking tray[s], then return the tray[s] to the oven for 4-5 min or until the cheese has melted and the brioche is toasted

Once the fries have had an initial 20 min, remove the tray[s] from the oven and shape the chips into 1 pile per person

Top with the sliced spring onion and remaining grated cheese, then return the tray[s] back to the oven for a further 5-6 min or until the cheese has melted – these are your champ-inspired loaded fries

To build your burger, top the toasted brioche base with a handful of shredded lettuce, the cheesy veggie burger patty, a dollop of tomato ketchup and a toasted brioche lid – this is your Irish-style veggie burger