Time: 30 min
SERVES: 4
INGREDIENTS
- 800g Maris Piper potatoes, skin on
- 1 teaspoon Naga Chilli Salt
- sunflower oil
- 50g medium cheddar, grated
- 20g Stilton, crumbled
- 1 tablespoon, Smoky Pepper Steak Rub
- 200ml milk
- 25g butter
- 25g plain flour
METHOD
Melt the butter in a saucepan along with the Smoky Pepper Steak Rub and cook for a minute. Stir in the flour and cook for a further minute.
Gradually stir in the milk and bring to a gentle simmer until the sauce thickens, while continually stirring.
Add the Cheddar and Stilton, stir and continue to cook until the cheese has melted.
Cut the chips into finger-sized chunks.
Add oil to deep fryer, or pan and heat to 160°C/ 320°F
Use a slotted metal spoon to lower the chips into the pan, fry for 10 minutes. Cook the chips in batches so as not to over crowd the pan.
Remove chips with slotted spoon, place on a kitchen towel and drain any excess oil. Grind chilli salt over the fries then top with the cheesy sauce and crumble some Stilton on top.
