Preheat your oven to 200°C (180°C fan). Spread the frozen chips in a single layer on a large baking tray and cook according to the packet instructions, usually for about 20-25 minutes, until golden and crisp.

While the chips are in the oven, let's make the beef topping. Heat the olive oil in a large frying pan or skillet over a medium-high heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.

Add the minced garlic to the pan and cook for another minute until fragrant, being careful not to let it burn.

Turn the heat up slightly, add the beef mince to the pan, and use a wooden spoon to break it up. Cook for 8-10 minutes, until the mince is thoroughly browned and no pink remains. Drain off any excess fat from the pan.

In a small bowl, combine all the Cajun spice mix ingredients: smoked paprika, cayenne pepper, oregano, onion powder, garlic powder, cumin, salt, and pepper.

Sprinkle the spice mix over the browned mince and stir well to ensure everything is evenly coated. I find that letting it cook for another 2-3 minutes at this stage really toasts the spices and deepens the flavour.

Once the chips are cooked, remove them from the oven. You can either assemble the Voodoo Fries directly on the baking tray or transfer the chips to an oven-safe serving dish.

Spoon the spicy beef mixture evenly over the hot chips. Scatter the grated Cheddar cheese over the top of the beef.

Return the tray to the oven for 3-5 minutes, or just until the cheese is completely melted and bubbling.

Remove from the oven, drizzle with sour cream, and garnish generously with sliced spring onions before serving immediately.