Heat the olive oil in a pan over medium heat. Add the sliced red onion with a pinch of salt and cook slowly for 10–12 minutes until soft and lightly caramelised.
Add the garlic and cook for another minute. Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the vegetable stock while stirring to avoid lumps. Add the tamari and simmer gently for 5–7 minutes until the gravy thickens.
Remove from the heat and stir in the Mushroom Truffle Pâté. This enriches the gravy and gives it depth and texture.
Pile the chips onto a plate and spoon the hot gravy over the top. Finish with chopped chives and a load of malt vinegar.
