Vegetable toasted sandwich

Serves four Ingredients:

■ 8 slices of bread, preferably white

■ butter, softened

■ 1 onion thinly sliced

■ ¼ cucumber thinly sliced

■ 1 large tomato, cut into small cubes

■ 2 medium potatoes, boiled and mashed

■ 2-3 finely chopped green chillies (optional)

■ ½ tsp cumin seeds

■ salt to taste

■ ¼ tsp garam masala

■ ¼ tsp chilli powder Coriander-mint chutney ingredients:

■ 50g fresh coriander

■ 50g fresh mint leaves

■ 1 large tomato

■ 3 green chillies

■ 4 garlic cloves

■ ½ inch of ginger

■ 4 tbsp fresh lemon juice

■ salt to taste

Method:

■ Make the coriander-mint chutney by placing all the ingredients into a small blender and blitzing until smooth. Taste and adjust seasoning. Put into a serving bowl. This chutney can be kept in a refrigerator in an airtight container for up to a week.

■ To prepare the filling, add the cumin seeds, garam masala, salt and chilli powder to the mashed potatoes. Taste and adjust the seasoning.

■ Butter one side of each slice of bread and place the buttered side down onto the sandwich toaster. Then assemble the filling by spreading some of the coriander mint chutney onto the bread slice, place the potato mixture and then the sliced onions, diced tomato, sliced cucumber and green chillies, if using, on top.

n Finish with a slice of bread, buttered side out on top. Close the sandwich maker and let it toast until golden brown. Continue until you have made all four toasted sandwiches. Serve with some tomato ketchup and the coriander-mint chutney.