Plant-Based Chilli Cheezeburger With Smoky Fries

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

Cut your potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil, a pinch of salt and pepper and most of your ground smoked paprika (save a little for later!) and give everything a good mix up

Put the tray in the oven and cook for an initial 20-25 min or until golden and crispy – these are your smoky fries

Meanwhile, boil half a kettle

Slice your red chilli[es] finely

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water and stir until dissolved

Once dissolved, add your red wine vinegar and sliced red chilli and set aside – this is your quick-pickled chilli

While the chilli is pickling, drain and rinse your black beans

Dissolve your tomato paste in 75ml [110ml] [150ml] boiled water – this is your tomato stock

Heat a pot with a drizzle of olive oil over a medium heat

Once hot, add the drained black beans, ground cumin and remaining ground smoked paprika and cook for 1 min or until fragrant

Once fragrant, add the tomato stock and a pinch of salt and pepper and cook for 3-4 min or until thickened – this is your black bean chilli

Add your meat-free patty[ies] to one side of a non-stick baking paper-lined tray and put in the oven for 10-12 min or until almost cooked through

Tip: Cooking for 4? Use 2 trays!

Whilst the patty[ies] is in the oven, wash then remove 1 leaf per person from your lettuce and pat dry with kitchen paper

Cut the remaining lettuce into wedges

Once the patty[ies] is almost cooked, remove the tray[s] from the oven and top the patty[ies] with a cheese flavour slice

Slice your ciabatta[s] in half and add them to the other side of the tray

Return the tray to the oven for 3-4 min or until the cheese has melted and the ciabatta halves are warmed through