Plant-Based Cheezeburger x Tacos

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

Cut your potatoes (skins on) into thin fries

Add the fries to a baking paper-lined tray with your ground smoked paprika, a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp – these are your smoky fries

Boil half a kettle

Peel and finely slice your red onion[s]

Combine your white wine vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a small bowl with the sliced onion and 2 tbsp [3 tbsp] [4 tbsp] boiled water – this is your quick-pickled onion

Chop your tomato[es] finely

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

Combine your tomato ketchup, mayo and chipotle paste (can't handle the heat? Go easy!) in a small bowl – this is your spicy burger sauce

Once the fries have been cooking for 15 min, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add your ultimate vegan burger patty[ies] and cook for 7-9 min or until cooked through and slightly crisp, breaking them up with a wooden spoon as you go

Season with a generous grind of pepper – this is your meat-free mince

Once the mince is cooked through and slightly crisp, gently push the meat-free mince into the centre of pan

Tear your cheese flavour slices into pieces

Top the meat-free mince with the torn cheeze and cook, covered, for a final 1-2 min or until the cheeze has melted – this is your cheezy mince

Add the tortillas to a baking tray

Put them in the oven for 2-3 min or until they're warmed through (alternatively, add them to a plate and microwave!)

Drain the quick-pickled onion and discard the liquid