Cut the potatoes into chips and dry thoroughly using kitchen paper. Lightly spray with oil and cook in the air fryer at 200°C for 20 minutes, or until golden and crisp.

Meanwhile, heat a pan over a medium heat. Add the diced onion and lean beef mince, seasoning with salt. Cook until the mince is browned and fully cooked through.

Stir in the tomato purée and beef stock. Season with paprika, garlic granules and cayenne pepper to taste. Cook for a further few minutes, then set aside.

To prepare the sauce, combine the Greek yoghurt, light mayonnaise, lime juice and a pinch of salt in a bowl. Mix until smooth and set aside.

Grate the Dromona Cheddar cheese and set aside.

Once the chips are cooked, transfer them to an ovenproof dish and season lightly with salt. Spoon the beef mixture evenly over the chips, then top generously with the grated Dromona Cheddar.

Place under a preheated grill until the cheese has melted and turned golden.

Finish by topping with finely sliced red onion, crispy onions and extra chilli for an additional kick, if desired.

Drizzle over the garlic and lime sauce and serve immediately.

Garnish: Red onion, crispy onions, fresh chilli and garlic & lime sauce.

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