INGREDIENTS:

Poutine gravy

3 tbsp cornstarch

2 tbsp water

6 tbsp unsalted butter

¼ cup (32g) all-purpose flour

20 oz (570ml) beef broth

10 oz (280ml) chicken broth

Pepper, to taste

Deep-fried fries

2lbs potatoes (900g or 2-3 medium potatoes) – or alternatively, pre-made French fries cooked

Peanut or other frying oil

Toppings

1-1½ cups (190g) white cheddar cheese curd – or alternatively, torn chunks of mozzarella

1. Start to prepare the gravy by dissolving the cornstarch in the water and setting aside.
   
   
2. In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
   
   
3. Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in half the cornstarch mixture and simmer for a minute.
   
   
4. If you’d like your gravy thicker, add more of the cornstarch mixture in small increments as needed, to thicken your gravy.
   
   
5. Season with pepper and set aside.
   
   
6. Now for your fries… if you’re not using pre-made French fries, prepare your potatoes and cut into ½ inch thick sticks.
   
   
7. Place into a large bowl and cover completely with cold water. Allow to stand for at least one hour before heating your oil in your deep fat-fryer, or a large, deep pan.
   
   
8. Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
   
   
9. Add your fries to the hot oil and cook for 5-8 minutes, just until the potatoes are starting to cook but are not yet browned. Remove from the oil and scatter on a wire rack.
   
   
10. Increase the oil temperature before returning the potatoes to the fryer. Cook until the potatoes are golden brown. Remove to a paper-towel lined bowl.
    
    
11. Add your cooked fries to a large bowl. Season lightly with salt and add a ladle of hot poutine gravy. Toss the fries in the gravy – making sure they’re all coated.
    
    
12. Add the cheese and mix in with the fries and gravy. Serve immediately!

INGREDIENTS:

For the brownie base

2oz (60g) unsweetened baking chocolate

4oz (110g) unsalted butter

7oz (200g) sugar

2 eggs

1/2 tsp vanilla essence

¼ cup (32g) flour

¼ tsp salt

1 cup chopped walnuts

For the middle layer

4oz (110g) unsalted butter (softened)

2 tbsp heavy cream

2 tbsp custard powder

8oz (220g) sugar

For the top layer

4oz (110g) chocolate, coarsely chopped

1 ½ tbsp butter

1. Preheat oven to 325 ̊F or 160 ̊C. Place a rack in the middle of the oven.
   
   
2. Start with making the brownies. Melt the chocolate and butter in a heavy saucepan over low heat. Remove from the heat and stir in the sugar before adding the eggs and vanilla and beat in well.
   
   
3. Stir in the flour, salt and walnuts. Pour the mixture into a well-greased cake tin and bake for 40 minutes. Remove from the oven and let cool completely.
   
   
4. While the brownies cool, prepare the middle layer. Cream the butter, cream, custard powder and sugar together until very light and fluffy.
   
   
5. Once the brownies have cooled, spread the middle layer over – taking care to spread it as flat and evenly as possible. Return the tin to the refrigerator while you prepare the topping.
   
   
6. To prepare the top layer, melt the chocolate and butter in a saucepan over a medium heat – stirring constantly.
   
   
7. Remove the chocolate mixture from the heat and let it sit until the mixture thickens.
   
   
8. Pour the chocolate over the middle layer, spreading it carefully using a spatula.
   
   
9. Let the bars cool for at least one hour before dividing up and serving.