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Privacy NoticeHangover be gone! These dirty fries are a sure fire way to send your sore head packing- and they’re delicious! Here’s how to make them… Dirty fries Serves 2 generously Ingredients For the sauce 1 tbsp olive oil 2 shallots, finely chopped 3 garlic cloves, crushed 400g tin of chopped tomatoes Bunch of basil, chopped 1 tsp brown sugar 1 tbsp balsamic glaze Salt and pepper For the fries 1 litre sunflower oil 4 large Maris Piper potatoes, cut into batons For the assembly 1 tbsp olive oil 2 vegan burger patties, broken into small chunks 60g vegan lardons 4 spring onions, thinly sliced 1 red chilli, finely chopped 80g sliced vegan cheese Method 1. Preheat the oven to 200°C/ 180°C fan/gas mark 6. 2. Make the sauce. Heat the olive oil in a frying pan over a medium heat. Add the shallots and garlic and sweat for 5 minutes, until softened. 3. Add the tomatoes, basil, sugar and balsamic glaze. Season with salt and pepper. Simmer for 5 minutes. Set aside. 4. Make the fries. Heat the sunflower oil in a deep fryer or deep saucepan to 180°C, 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 golden. Tip fries onto a plate lined with kitchen paper to drain. 5. Heat the olive oil in a frying pan over a medium-high heat. Add the chunks of vegan patties and the lardons and sauté for 5 minutes. 6. Put the fries in an ovenproof dish. Top with the fried vegan patties and lardons, then tip in the tomato sauce. Sprinkle with half the spring onions. Top with the chilli and vegan cheese. 7. Bake for 15 minutes, until all the cheese is melted, and garnish with the remaining spring onions.
These dirty fries are the perfect hangover cure
(Image: Jamie Orlando Smith)
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Fancy something different? Here’s another recipe… Wild mushroom and mixed pepper fajitas
Fresh and tasty, lovely mushroom fajitas
(Image: Jamie Orlando Smith)
Serves 6 Ingredients For the salsa 2 tomatoes, finely chopped 1 red onion, finely chopped 1 green chilli, finely chopped ½ garlic clove, grated 20g fresh coriander, finely chopped 2 tbsp lime juice 1 tsp balsamic vinegar Dash of extra-virgin olive oil Salt and pepper For the guacamole 2 ripe avocados 2 tbsp lime juice Salt and pepper For the fajitas Virgin olive oil, for frying 3 garlic cloves, thinly sliced 1 red onion, thinly sliced ½ red pepper, cored, deseeded and thickly sliced ½ green pepper, cored, deseeded and thickly sliced ½ yellow pepper, cored, deseeded and thickly sliced 150g porcini mushrooms, thickly sliced 25g packet of taco seasoning mix 6 soft tortillas 6 tbsp vegan yoghurt Method 1. In a small bowl, combine the salsa ingredients. Set aside. 2. Make the guacamole. Mash the avocados in a bowl using a fork or potato masher. Add the lime juice, then season with salt and pepper. Set next to the salsa. 3. Heat 2 tbsp of oil in a frying pan over medium-high heat. Add the garlic, onion, peppers and mushrooms and sauté for 5 minutes. 4. Add the taco seasoning and a little water according to packet instructions. Fry for 5 minutes. 5. Heat a frying pan over medium heat. Add a tortilla and heat for a few seconds on each side. Transfer to a plate, then repeat with the remaining tortillas. 6. Build up your fajitas. Spread guacamole on each tortilla. Add your veggies, top with salsa and a dollop of yoghurt. Fold up the fajita and you’re good to go.
Taken from Dirty Vegan: Fast & Easy by Matt Pritchard (Hamlyn, £22)
(Image: Jamie Orlando Smith)
Taken from Dirty Vegan: Fast & Easy by Matt Pritchard (Hamlyn, £22)Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
