Olivia says: “My husband and I will sample every plate of vegan dirty fries on any menu we come across that features them. They’re chips (fries) with the dial turned right up. It’s also something we regularly recreate at home, especially when we’re craving a huge feast. The ‘meat’ for the fries is made from walnuts and mushrooms, creating a rich and textured alternative to make them extra filthy.

Of course, you can take the principle of this recipe and cheat by using frozen chips, some vegan mince and shop-bought guacamole and salsa (we often do).”

Serves 4

Ingredients

1kg (2lb 4oz) potatoes (preferably Maris Piper)
generous drizzle of vegetable oil, for cooking
½–1 teaspoon chilli (hot pepper) flakes
1 teaspoon paprika
100–150g (3½–5½oz) vegan cheese
handful of coriander (cilantro)
chopped handful of jalapeños
salt and freshly ground black pepper

For the walnut ‘meat’:

100 g (3½ oz/1 cup) walnut halves
250 g (9 oz) mushrooms, roughly chopped
1 tablespoon dark soy sauce (or tamari for a gluten-free option)
3 garlic cloves
½ red onion, roughly chopped
¼–½ teaspoon chilli powder
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon dried oregano
1 tablespoon liquid smoke or use barbecue sauce (optional)
sea salt and freshly ground black pepper

Method

Preheat a fan oven to 200°C (425°F).

Chop the potatoes into the desired chip shape (my favourite is chunky chips, but wedges also work really well), and add to a large saucepan. Cover with water, bring to the boil, reduce the heat and simmer for five minutes to parboil.

Meanwhile, add a thin layer of oil to a large baking tray (pan) and heat in the oven.

Drain the potatoes in a colander, shake to fluff up, then leave to steam for five minutes.

Remove the baking tray from the oven and tip in the potatoes (being careful that you don’t splash the oil on yourself as it will be very hot). Sprinkle over the chilli flakes and paprika, and season with salt and pepper. Turn the potatoes with a spatula to coat evenly. Roast in the oven for 15 minutes, turn over and cook for another 15 minutes, or until golden brown and crispy.

While the chips cook, prepare your walnut ‘meat’, salsa and guacamole.

Add all the walnut ‘meat’ ingredients to a food processor, season with salt and pepper and blitz in bursts until combined to form a mince-like texture. Taste and adjust the seasoning.

In a large frying pan, heat a little oil and fry the walnut ‘meat’ over a medium heat for five to 10 minutes to crisp up. Set aside.

Add all the salsa ingredients to a medium bowl and mix. Season with salt and pepper, then taste and adjust the seasoning, if needed.

Mash the avocado in a bowl, add the coriander, lime juice and zest, and season generously with salt and pepper.

When the chips are ready, arrange the walnut ‘meat’ over the top, add with a layer of vegan cheese. Return to the oven for another five minutes, or until the cheese has melted.

Serve in a large dish for sharing, or divide among plates, and top with the salsa and guacamole, plus a sprinkling of coriander and jalapeños.

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