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The ultimate hangover dirty fries
By Matt Pritchard Serves2 | Prep10 mins | Cook40 mins
FOR THE SAUCE
1 tbsp olive oil 2 shallots, finely chopped 3 garlic cloves, crushed 400g tin (1⅔ cups) of chopped tomatoes a bunch of basil or oregano, chopped 1 tsp brown sugar 1 tbsp balsamic glaze salt and pepper
FOR THE FRIES
1 litre (4 cups) sunflower oil, for deep-frying
4 large Maris Piper potatoes, cut into batons
FOR THE ASSEMBLY
1 tbsp olive oil 2 vegan burger patties, broken into small chunks 60g (½ cup) vegan lardons 4 spring onions (scallions), thinly sliced 1 red chilli, finely chopped 80g (¾ cup) finely sliced vegan cheese
1 Preheat the oven to 200°C (400°F), Gas Mark 6.
2 For the sauce, heat the olive oil in a frying pan over medium heat. Add the shallots and garlic and sweat for 5 minutes, until softened. Add the tomatoes, basil (or oregano), sugar and balsamic glaze. Season with salt and pepper. Simmer for 5 minutes. Set aside.
3 For the fries, heat the sunflower oil in a deep fryer or deep saucepan to 180°C/350°F, or until a cube of bread browns in 30 seconds. Carefully lower the fries into the hot oil and deep-fry for 8-10 minutes, or until deeply golden. Tip the cooked fries onto a plate lined with kitchen paper to drain.
4 Heat the olive oil in a frying pan over medium-high heat. Add the chunks of vegan patties and the lardons and sauté for 5 minutes, until cooked.
5 Put the fries into an ovenproof dish.
Top with the vegan patties and lardons, then tip in the tomato sauce. Sprinkle with half of the spring onions. Top with the chilli and vegan cheese. Bake in the oven for 15 minutes, until all the cheese is melted.
6 Garnish with the remaining spring onions. Now, let it give you that long-awaited hug while you melt into the couch and recover from last night’s mayhem.
NUTRITIONAL INFO
Calories (per serving)870 | Total fat41.7gSaturates9.5g | Salt2.51g | Sugar13.8gCarbohydrates104.3g | Protein22.7g
Cupboard leftover hotpot
4 tbsp vegan butter 2 onions, thinly sliced 2 celery sticks, finely chopped 1 carrot, finely chopped 2 garlic cloves, finely chopped 3 tbsp tomato purée (paste) 400g (3½ cups) plant mince 700ml (scant 3 cups) vegetable stock (broth) 150ml (⅔ cup) red or white wine 1 tbsp mushroom ketchup or vegan Worcestershire sau
