Preheat your oven to 200°C (180°C fan) or the temperature recommended on your frozen chips package.

Spread the frozen chips in a single layer on a large baking tray. If you like, drizzle with a little olive oil and sprinkle with the smoked paprika, salt, and pepper. Toss to coat them evenly.

Bake the fries for 20-25 minutes, or according to the package instructions, turning them over halfway through cooking. They should be golden brown, crisp on the outside, and fluffy inside.

While the fries are baking, begin the cheese sauce. Melt the butter in a medium saucepan over a medium heat.

Once the butter has melted, add the plain flour and whisk continuously for about 1 minute to cook out the raw flour taste. This mixture is called a roux.

Gradually pour in the milk, a little at a time, whisking constantly to prevent any lumps from forming. I find that starting with a small splash of milk and whisking it into a thick paste before adding more helps ensure a smooth result.

Bring the sauce to a gentle simmer, still whisking, and let it cook for 2-3 minutes until it has thickened enough to coat the back of a spoon.

Remove the saucepan from the heat. This is a crucial step to prevent the cheese from splitting. Add the grated cheddar, Dijon mustard, onion granules, and cayenne pepper.

Stir gently until the cheese has completely melted into the sauce and it’s smooth and glossy. Season with a little salt and pepper to taste. Be mindful that the cheese is already salty.

Once the fries are cooked, transfer them to a large serving dish. Pour the warm cheese sauce generously all over the hot fries. Garnish with sliced spring onions or bacon bits, if using, and serve immediately.