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Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into chips (about the thickness of your index finger) and place them in a bowl of cold water to soak for 2-3 minutes.

2. Rinse the potatoes to remove any excess starch, then place them in a large saucepan and cover with cold, heavily salted water. Bring the water to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart.

3. Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes.

4. Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot.

5. When the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added. Return the tray to the oven for 45 minutes or until golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up.

6. While the chips are cooking, make your gravy. Add both stocks to a saucepan and bring to the boil, then reduce the liquid by half. This should take around 5 minutes.

7. In a separate small bowl, mix the cornflour with 2 tablespoons of water. Turn down the heat on the reduced stock, then whisk in the cornflour and the diced butter. Taste and adjust the seasoning if necessary.

8. To serve, stack your chips high, tear up your mozzarella (if using cheese curds leave them as they are) and pile on top. Pour over your hot, thick gravy and dig in.