Pav bhaji

Step 1: Put 14 oz cauliflower, 5 ½ oz shelled peas, 2 medium potatoes, 1 aubergine, 2 carrots and 2 medium capsicums in a pressure cooker with 1 cup water. Cook for 3 whistles.

Step 2: Let the pressure drop, then mash the vegetables coarsely.

Step 3: Heat 5 tbsp oil for the bhaji, add 4 medium onions and sauté on low heat until golden brown.

Step 4: Add 5 tomatoes and 1 ½ tsp salt and cook for 5 minutes.

Step 5: Add 1 tsp green chilli paste, 1 ½ tsp ginger paste, 1 tsp garlic paste and ground turmeric and cook for 1 minute.

Step 6: Add the mashed vegetables and 2 tsp pav bhaji masala and cook for 5 minutes, mashing and stirring.

Step 7: Stir in 3 tbsp butter and cook for 1 minute. Garnish with ⅓ oz fresh coriander.

Step 8: Cut the 12 round buns (pav) in half and spread 4 tbsp butter on both cut sides. Toast them on a griddle, pressing gently with a flat spoon, until golden. Instead of frying, the buns can be grilled.

Step 9: For the garlic sauce, heat 2 tbsp oil and fry 1 onion for 3 minutes. Add 4 tomatoes and cook until tender.

Step 10: Add 3 tsp garlic paste, 2 tsp red chilli powder, 1 tsp cumin-coriander powder and ½ tsp salt. Take off the heat and blend coarsely.

Step 11: Serve hot buns with a little bhaji and garlic sauce on top, with chopped onions and tomatoes on the side.