Ingredients

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 4

For the wedges

• 4 large rooster potatoes cut into wedges
• 1 tbsp goose or duck fat
• For the dressing
• 10 tbsp mayonnaise
• 4 tbsp ketchup
• 2 tbsp mustard
• 2 tbsp pickle juice

For the taco mince

• 1lb mince
• 20g butter
• 1 beef OXO cube
• 2 tbsp tomato puree
• 2 tbsp olive oil
• 1 small onion diced
• 3 cloves garlic minced
• 1 red pepper diced
• 1 green pepper diced
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tbsp flour
• 1 tin chopped tomatoes
• 400ml water
• Fresh herbs – rosemary, thyme, bay leaf
• 100g cheddar cheese grated
• To make the wedges

Method

1. Preheat oven to 220C, 200C fan, gas 6
2. Par boil the wedges for 10 minutes, strain and set aside.
3. Melt the fat on a baking tray in the oven and place the wedges on a single layer, coating in fat.
4. Bake for 40-45 minutes until golden, turning halfway.

To make the dressing

1. Combine all ingredients in a bowl.
2. To make the Taco mince
3. Brown the mince in a frying pan with some melted butter.
4. Once browned, crush in the OXO cube and add the tomato puree.
5. Season with salt and pepper, and set aside.
6. Add the olive oil to a frying pan and soften the onion, garlic, and peppers on medium heat.
7. Add the browned beef to the softened vegetables and add the paprika, chilli powder and flour and combine all.
8. Add the tin of tomatoes and 400ml water.
9. Add the fresh herbs and simmer for 30/40 minutes or slow cook on a low heat for 2-3 hours.
10. Season to taste with salt and pepper.

To assemble

1. Place the wedges on a plate and drizzle some dressing over them, followed by the taco mince and a generous serving of cheese.
2. Place in an oven or under a grill to melt the cheese and enjoy.