• Preheat the oven to 240°C/220°C fan/gas mark 9. 
• Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
• Pop the chips onto a large (lined) baking tray.
• Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Halve the cabbage, cut out and discard the tough core, then thinly slice.
• Add the cabbage and aioli to a bowl and mix well to combine. Season to taste with salt and pepper. 
• Thinly slice the chilli widthways (keeping the seeds and core intact).
• In a small bowl, mix the chilli with apple cider vinegar and ½ tsp sugar (double for 4p).

• When the potatoes have 10 mins of cooking time left, place a pan over medium-high heat (without oil).
• Once the pan is hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Use a spoon to break up the mince as it cooks. Season with salt and pepper.

• Add the Central American spice to the beef and fry for a further 30 secs.
• Pop in the tomato paste and ½ tsp sugar (double for 4p).
• Cook for 2-3 mins more. Season to taste with salt and pepper. 

TIP: Add a splash of water if you feel the mince is too dry.

• Once the chips are ready, pop them into an oven dish.
• Top with the beef then sprinkle over the cheese and chorizo.
• Cook on the top shelf of the oven until the cheese is melted, 10-15 mins.

• When everything is ready, drizzle the loaded fries with chipotle paste and creme fraiche.
• Drain the pickled chilli (use less if you don't like spice) and scatter on top of the loaded fries. 
• Serve the cabbage slaw alongside.