Poutine recipe
 Crispy potatoes topped with gravy, cheese curds, and bacon crumbs. Canadian poutine, perfect for an autumnal evening. 4 slices smoked streaky bacon 500g/1lb 2oz baby potatoes1 bay leaf 1 tbsp pork fat 10g/1/3oz unsalted butter 1 tbsp plain flour 200ml/7fl oz beef stock 100ml/3½fl oz chicken stock 50ml/2fl oz malt vinegar150g/5½oz curd cheese or hard mozzarella black pepper, to taste 4 slices smoked streaky bacon 500g/1lb 2oz baby potatoes 1 bay leaf 1 tbsp pork fat 10g/1/3oz unsalted butter 1 tbsp plain flour 200ml/7fl oz beef stock 100ml/3½fl oz chicken stock 50ml/2fl oz malt vinegar 150g/5½oz curd cheese or hard mozzarella black pepper, to taste Method Fry the bacon until crisp in a frying pan over a medium heat. Allow to cool, then chop into coarse crumbs and set aside. Place the potatoes into a pan of salted water and add the bay leaf, bring to a boil and simmer for 5 minutes to soften. Drain and allow to cool. Break into chunks and allow to cool. Melt the pork fat and butter in a frying pan on high heat, once melted add the flour and cook for 2 minutes. Add the stocks, whisking continually until thickened. Simmer for a few minutes and season with plenty of black pepper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended.. Blanch the potatoes in the hot oil, then remove and drain on kitchen paper. Turn the fryer up to 180C and fry the potatoes until crisp, drain on kitchen paper. Toss the potatoes in salt and a little malt vinegar, add the cheese curds or mozzarella immediately and spoon over the gravy. Top with the bacon crumbs and serve. Fry the bacon until crisp in a frying pan over a medium heat. Allow to cool, then chop into coarse crumbs and set aside. Fry the bacon until crisp in a frying pan over a medium heat. Allow to cool, then chop into coarse crumbs and set aside. Place the potatoes into a pan of salted water and add the bay leaf, bring to a boil and simmer for 5 minutes to soften. Drain and allow to cool. Break into chunks and allow to cool. Place the potatoes into a pan of salted water and add the bay leaf, bring to a boil and simmer for 5 minutes to soften. Drain and allow to cool. Break into chunks and allow to cool. Melt the pork fat and butter in a frying pan on high heat, once melted add the flour and cook for 2 minutes. Add the stocks, whisking continually until thickened. Simmer for a few minutes and season with plenty of black pepper. Melt the pork fat and butter in a frying pan on high heat, once melted add the flour and cook for 2 minutes. Add the stocks, whisking continually until thickened. Simmer for a few minutes and season with plenty of black pepper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended.. Blanch the potatoes in the hot oil, then remove and drain on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended.. Blanch the potatoes in the hot oil, then remove and drain on kitchen paper. Turn the fryer up to 180C and fry the potatoes until crisp, drain on kitchen paper. Turn the fryer up to 180C and fry the potatoes until crisp, drain on kitchen paper. Toss the potatoes in salt and a little malt vinegar, add the cheese curds or mozzarella immediately and spoon over the gravy. Top with the bacon crumbs and serve. Toss the potatoes in salt and a little malt vinegar, add the cheese curds or mozzarella immediately and spoon over the gravy. Top with the bacon crumbs and serve.