French tacos with grilled chicken, fries and Algerian sauce

Turn the oven on.

Toss the frozen fries with a little oil, which transfers heat better than air so they crisp more uniformly and faster; spread on a pan and bake in the oven.

Algerian sauce: on a scale, about two parts mayo to one part ketchup -- 50 g mayo, 25 g ketchup -- and about 10 g harissa to taste; mix and taste.

Add more harissa, a little cumin and a little lemon for brightness.

Add a tiny bit of very finely diced (or grated) onion; more surface area releases more flavour.

Roughly chop the mache for freshness.

Dry brine the chicken breast with salt in the fridge for a couple of hours ahead.

Heat a good amount of oil in a pan and shallow fry the chicken breast with rosemary and micro-grated garlic.

Grate the Comté.

Set the cooked chicken aside to cool.

Toss the finished fries with a little salt.

Overlap flour tortillas into a square and load with fries, chicken, cheese, tomato, greens, Algerian sauce and pickled onions; fold up.