Heat 1 tbsp oil in a pan. Add ½ a chopped onion and 1 deseeded, chopped green pepper and cook until soft. Add 400g lean beef mince and cook for 6-8 minutes until browned, breaking up any lumps. Drain away any fat. Add 3 tbsp taco seasoning and 2 tbsp tomato purée and cook for 2-3 minutes. Reduce the heat and simmer for 10-12 minutes. Whisk 4 tbsp mayonnaise, 2 tbsp natural yoghurt, 2 crushed garlic cloves and 1 tsp oregano in a bowl. Divide 600g cooked chips between plates and top with chilli, some grated Cheddar and garlic mayonnaise.
Melt 40g butter in a saucepan over a medium-high heat. Whisk in 40g flour and cook for 2-3 minutes until lightly golden. Whisk in 400ml beef stock and 150ml chicken stock. Stir in ½ tbsp fish sauce and ½ tbsp soy sauce. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until thick. Remove from the heat, stir in 1 tbsp rice vinegar and add salt to taste. Divide 600g cooked chips between plates. Top with 350g cheese curds or mild white Cheddar torn into bite-sized pieces. Ladle over the gravy and serve hot.
Parmesan, rosemary and truffle chips
Toss 600g cooked skinny chips with 1 tbsp truffle oil, 2 tbsp chopped fresh rosemary, 120g grated Parmesan and a generous crack of sea salt and black pepper.
Loaded Buffalo fries
Combine 250ml Buffalo wing sauce with 30g butter in a saucepan over a low heat. Stir in 2 poached, shredded chicken fillets. Drizzle the sauce and crumble 120g blue cheese over 600g cooked chips. Place under a hot grill for 2-3 minutes, until the cheese is melted. Serve hot with chopped spring onions and some fresh coriander.
Combine 2 tbsp curry powder, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander seeds and ½ tsp cinnamon. Heat 1 tbsp oil in a pan over a medium heat and cook 1 chopped onion for 4-5 minutes. Add 1 peeled, chopped apple and cook for 2-3 minutes. Add 1 crushed garlic clove and 1 tsp grated fresh ginger. Stir in the spice mix and cook for one minute. Whisk in 2 tbsp plain flour and cook for 2-3 minutes. Gradually stir in 480ml chicken stock. Add 1 tsp Worcestershire sauce, 1 tsp sugar, 1 tbsp tomato purée and some salt and black pepper. Bring to a boil, then reduce the heat and simmer for 12-15 minutes. Blend until smooth and serve over 600g cooked chips.
Combine 250ml pizza sauce and 1 tsp dried oregano. Preheat the grill to a high heat. Pour the sauce over 600g cooked chips and top with 150g grated Mozzarella, 100g pepperoni slices and a good pinch of chilli flakes. Place under the grill for 2-3 minutes, until the cheese is golden and bubbing. Serve hot. (Customise with your favourite toppings!)