Bombay sandwich

Step 1: Blend 1 ⅜ oz fresh coriander, ½ oz fresh mint leaves, 2 green chillies, ⅜ in fresh ginger, 1 tbsp lemon juice, ½ tsp cumin seeds and ½ tsp salt with 1–2 tbsp cold water to a thick, bright green paste. Mix 1 tsp chaat masala, ½ tsp freshly ground black pepper and ½ tsp roasted ground cumin for the sandwich masala.

Step 2: Butter all four 4 white sandwich bread slices right to the edges with half the ½ oz softened butter, then spread each with a thin layer of green chutney. Common mistake: a thick layer of chutney. It soaks the bread and the sandwich goes soggy in the toaster.

Step 3: On two slices, lay 1 potato in a single layer and sprinkle with masala. Add 1 cooked beetroot, then ½ cucumber, sprinkling masala over each layer, then 1 tomato, ½ red onion and ½ green pepper, with a last pinch of masala. Add 1 oz cheddar cheese if using. Close with the other slices, chutney side down.

Step 4: Brush the outside of each sandwich with the rest of the ½ oz softened butter. Toast in a sandwich toaster or a heavy pan over a medium heat, pressing down with a spatula, for 3–4 minutes a side until deep golden and crisp all over.

Step 5: Cut into 4 or 9 squares and serve hot with 4 tbsp tomato ketchup and the rest of the chutney.