METHODPreheat your oven to 180c (fan). Put the chopped chips onto a baking tray, season with salt and pepper, and toss in enough oil to coat all the chips evenly.
Cook in the oven for 20-30 mins until golden and crispy.
While they cook, melt the butter in a saucepan over a medium heat, then add the flour and cook for a few minutes until pale gold. Add the beef stock and the marmite and whisk until smooth.
Continue to cook over a medium heat until it begins to thicken. Mix the cornflour into a slurry with 1 tbsp of water and whisk it into the gravy until thickened. For a thicker consistency, repeat with more cornflour. Season to taste and keep warm.
Tear the mozzarella into small chunks. Remove the chips from the oven and put on a plate. Scatter over the mozzarella chunks and the grated cheddar. Turn the oven off and put the plate in the oven for 1 minute. Remove, pour over the gravy, and dig in!
Serves: 4
Preparation: 15 mins
Cooking: 40 mins
750g Albert Bartlett Original Rooster Potatoes (cut into chips)
1-2 tbsp vegetable oil
Salt & pepper
25g unsalted butter
2 tbsp plain flour
450ml good-quality beef stock
1 tsp Marmite (optional, but it WORKS)
1 tbsp cornflour
200g hard mozzarella (look for the “mozzarella for pizza” one)
25g grated mature cheddar