1. Pre heat the oven to 180 degrees. Place the potatoes into an oven dish, cover with the olive oil and sprinkle the salt and pepper all over and mix together until all chips are covered. Make sure the chips are all flat and layered evenly. Pop it into the oven for 40 mins, turning each chip over halfway through.

2. For the last 10 mins before the chips are cooked, mix the cornflour and all of the dry spices together in a bowl. In a small saucepan melt the butter on a low heat and add the cornflour mixture and fry for 1 min.

3. Reduce the heat down and slowly start to add the vegetable stock, stirring throughout.

4. Stir in the soy sauce and cook for 3 mins stirring throughout. Whilst simmering the sauce will rapidly thicken so carefully scrape the sides and bottom of the pan to avoid and clumps! Add a little water if it thickens too much.

5. Remove the chips from the oven and serve into 4 separate bowls with the curry sauce on the side!