Meat-Free Sloppy Joe 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 golden and crisp

While the fries are cooking, peel and finely dice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

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

Once hot, add the diced onion to the pan with a pinch of salt and pepper, 2/3 of your ground smoked paprika and half your dried basil (you'll use the rest later!) and cook for 5-6 min or until softened

While the onion softens, peel and grate half your garlic, then finely slice (don't chop!) the remaining garlic

Trim, then slice your spring onion[s]

Boil half a kettle

Combine your vegan mayo with the remaining dried basil, remaining ground smoked paprika, grated garlic and 1/3 of your white wine vinegar (save the rest for later!) – this is your smoky ranch dressing

Once softened, add the diced pepper and sliced garlic to the pan and cook for a further 1-2 min or until fragrant

Once fragrant, add your meat-free mince (remove the paper if required!) and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Tip: Try not to stir too often so the mince gets nice and brown!

Once browned, add the remaining white wine vinegar to the pan and cook for 30 secs or until evaporated

Meanwhile, dissolve your vegetable stock mix and tomato paste in 250ml [325ml] [450ml] boiled water, then stir in your mustard ketchup and Henderson's Relish – this is your mustard ketchup stock

Add the mustard ketchup stock to the pan and cook for a further 4-5 min or until the sauce has reduced and the sauce is glossy – this is your meat-free sloppy joe mixture