The Ultimate Plant-Powered Dirty Loaded Fries

Fri, 17 July 2026

The Foundation 

Triple-Cooked Fries 

1kg Maris Piper potatoes 

Groundnut or sunflower oil 

Flaked sea salt 

The Captain 

Sticky BBQ Pulled Jackfruit 

1 tbsp vegetable oil 

1 red onion, finely diced 

1 tsp ground cinnamon 

1 tsp cumin seeds 

2 tsp smoked paprika 

2 tsp chipotle sauce 

1 tbsp apple cider vinegar 

4 tbsp BBQ sauce 

1 tsp liquid smoke 

200g chopped tomatoes 

2 x 400g young jackfruit in water 

The Playmaker 

Creamy Vegan Nacho Cheese Sauce 

120ml oat milk 

1 tbsp tapioca starch 

1 tbsp white miso 

2 tbsp nutritional yeast 

1 tbsp white wine vinegar 

Pinch turmeric 

Pinch smoked paprika 

½ tsp garlic powder 

½ tsp onion salt 

1 tbsp vegan butter 

2 tbsp water 

50g vegan cheese (optional)

The Dream Team 

Crispy onions 

Jalapeños 

Sweetcorn salsa 

Fresh guacamole 

Lime yoghurt 

Fresh coriander 

Hot sauce 

Method 

Triple-Cooked Fries 

1. Cut the potatoes into chunky chips and rinse well to remove excess starch. 
2. Place into cold water, bring gently to the boil and simmer for 20-25 minutes until just tender and beginning to crack. 
3. Carefully lift them out, pat dry and fry at 130°C for around 5 minutes until a crust develops. 
4. Increase the oil to 180°C and fry again for 1-2 minutes until beautifully golden and crispy. Season immediately. 

BBQ Jackfruit 

1. Cook the onion until soft before adding the cinnamon, cumin and smoked paprika.

2. Stir through the chipotle, vinegar, BBQ sauce, chopped tomatoes, liquid smoke and drained jackfruit with around 200ml water. 

3. Cover and simmer for 30 minutes, stirring regularly and breaking up the jackfruit. 

4. Remove the lid for the final 10 minutes until thick, sticky and gloriously smoky. 

5. Finish by shredding with a fork and season to taste. 

Nacho Cheese Sauce 

1. Blend together the oat milk, tapioca starch, miso, nutritional yeast, vinegar, spices and seasoning until smooth. 
2. Pour into a saucepan and gently heat while whisking. 
3. Add the vegan butter, water and vegan cheese (if using) and whisk until silky smooth. 
4. Keep warm until serving. 

The Final Whistle 

1. Pile those crispy fries onto a platter. 
2. Load them up with the sticky BBQ jackfruit. 
3. Flood everything with the creamy nacho cheese sauce. 
4. Then finish with crispy onions, jalapeños, sweetcorn salsa, guacamole, lime yoghurt, coriander and plenty of hot sauce. 
5. No knives. No forks. 
6. Just grab, share and enjoy. Because the only thing that should be cleaner than these fries... is your team's passing! 
7. From my plant-powered kitchen to yours...