Poutine

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• Step 1

  Preheat the oven to 200°C (gas mark 6).
  Spread the chips out on a baking tray
  and place in the middle oven shelf for 25
  minutes. Cut the cheese into cubes and
  set aside. In a pan, melt the margarine
  and sauté the shallots and garlic. Deglaze
  with vinegar and add the tomato purée,
  Worcestershire sauce and mustard, then
  mix together. Dissolve the miso in hot
  vegetable stock and pour into the pan.
  Leave to simmer. Dissolve the cornflour
  in a little water and add to the mixture.
  Stir with a whisk until the liquid starts to
  thicken. Pass the gravy through a conical
  strainer. Mix the chips and cheese on a
  plate, then top with the gravy.

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