Chips with Cheese and Onion Gravy

• 1.2 kg Russet potato
• 1.5 liters Sunflower oil
• 2 medium Yellow onion
• 40 g Unsalted butter
• 30 g Plain flour
• 700 ml Beef stock
• 2 tsp Worcestershire sauce
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 200 g Cheddar cheese, mature

1. Peel the potatoes and cut into thick chips, about 1.5 cm wide. Rinse well under cold water, then drain and pat very dry. Heat the sunflower oil in a large pot to 140°C (285°F).
2. Fry the chips in batches for 6 to 8 minutes until pale and just tender, then lift out and drain in a colander. Keep going until all the chips are blanched. Leave them to cool for 10 minutes while you start the gravy.
3. Peel and finely slice the onion. Melt the butter in a saucepan over medium heat, add the onion and a pinch of the salt, then cook for 10 to 12 minutes until soft and lightly golden. Stir often so it sweetens without catching.
4. Stir the flour into the onions and cook for 1 minute. Gradually whisk in the beef stock until smooth, then add the Worcestershire sauce and bring to a gentle simmer. Cook for 6 to 8 minutes until glossy and thick enough to coat the back of a spoon, then season with the remaining salt and the black pepper.
5. Increase the oil temperature to 180°C (355°F). Fry the chips in batches for 4 to 6 minutes until deep golden and crisp, then drain well. Taste and add a little more salt if you like.
6. Grate the Cheddar cheese. Pile the hot chips onto a warmed serving dish and scatter over the cheese. Pour the hot onion gravy over the top and serve immediately while the cheese is softening and starting to melt.

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