Mumbai Chilli Cheese Inspired Toastie

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle. 

b) Halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.

c) Pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 10-12 mins.

a) Meanwhile, quarter the salad potatoes (no need to peel).

b) Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil on high heat.

c) Once boiling, add the potatoes, reduce the heat and simmer until just tender, 12-15 mins.

d) Once cooked, drain in a colander, then pop back into the pan.

a) While the potatoes cook, grate the cheese.

b) Halve the ciabatta.

c) Roughly chop the coriander (stalks and all). 

d) Peel and grate the garlic (or use a garlic press).

a) Once the pepper is ready, remove it from the oven. Drizzle over the honey (see pantry for amount). 

b) Spread the green chilli paste onto the ciabatta lids.

c) Lay the roasted pepper onto the ciabatta bases, then pile on the cheese.

d) Top with half the coriander, drizzle over the tamarind chutney, then sandwich shut with the ciabatta lids. Firmly press all the ingredients inside. 

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the toasties, pressing down with a spatula or heavy-bottomed pan.

c) Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins per side.

d) Meanwhile, add the garlic, crispy onions, butter (see pantry for amount) and remaining coriander to the drained potatoes. Season with salt and pepper and gently toss together. 

a) Once ready, remove the toasties from the heat and cut diagonally into triangles. Transfer to your plates.

b) Serve the potatoes and baby leaves alongside, drizzling a little oil over the salad.

c) Serve the mayo (see pantry for amount) on the side for dipping.