Veggie Philly Cheese'steak' With Loaded Cheesy Chips

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

Chop your potatoes (skins on) into chips

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

Put the tray[s] in the oven for 20-25 min or until golden and crisp

While the chips are cooking, line a separate baking tray with tin foil

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

Peel and finely slice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin strips

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

Once hot, add the sliced onion and sliced pepper with a pinch of salt and sugar and cook for 10-12 min or until golden and softened – this is your caramelised onion & pepper

Grate your cheddar cheese finely

Combine the grated cheese with your cornflour and a pinch of salt in a pot and mix until the cheese is fully coated

Add your mustard ketchup and 100ml [150ml] [200ml] milk to the pot and heat over a medium heat

Cook for 1-2 min, stirring frequently, or until the cheese has melted and thickened – this is your cheese sauce

Once the meat-free patty[ies] are cooked through, remove the tray from the oven and transfer the patty[ies] to a clean chopping board

Slice the meat-free patty[ies] into strips, then add them to the caramelised onion & pepper and mix it all together – this is your philly 'steak' filling

Cut a slit into the top of each hot dog bun

Once the chips are nearly cooked, remove the tray from the oven and add the cut hot dog buns

Return the tray to the oven for 4-5 min or until the buns are warmed through

Trim, then slice your spring onion[s] finely