Recipe Tip: Bombay Sandwich

Instructions

1. Step 1

   First make the coriander-mint-chilli sauce: whizz the coriander, mint and chillies in a blender, adding the oil to form a smooth sauce.

2. Step 2

   Mash the potatoes to a paste with the peas, turmeric, paprika and salt.

3. Step 3

   Butter one side of 3 slices of toast per sandwich.

4. Step 4

   For each sandwich, spread some coriander-mint-chilli sauce on 1 slice of toast.

5. Step 5

   Top with the potato/pea paste and sliced onions.

6. Step 6

   Spread the next slice of toast with coriander-mint-chilli sauce on the butter side, place the toast with the uncoated side on the potato paste of the first slice. Place tomato slices and grated mozzarella on top.

7. Step 7

   Spread another slice of toast with butter and sauce and place the coated side on top of the tomato and mozzarella.

8. Step 8

   Repeat this process for the other 3 sandwiches.

9. Step 9

   Fry the sandwiches on both sides in ghee or oil in a grill pan or frying pan until the cheese has melted and the toast slices get a golden brown crust.

10. Step 10

    Sprinkle over the crumbled sev to serve.

11. Step 11

    Focaccia with Figs, Salami and Gorgonzola This sandwich combines sweet figs with creamy Gorgonzola and salty salami - a focaccia with an Italian indulgence factor! Figs

12. Step 12

    Stuffed Roast Chicken with Carrots and Parsnips Gerhard Fuchs has been cooking at the restaurant Die Weinbank in Austria's southern Styria region since 2014. Fuchs cooks regional, seasonal and creative food with lots of flavour. Here he cooks a supreme dish for poultry lovers. Poultry

13. Step 13

    Vegan Butter Chicken A classic from northern India, here in the vegan version made with cauliflower. Recipe from the new cookbook by Karma Food founders Adi and Simone Raihmann. Vegetarian

14. Step 14

    Szechuan Style Aubergine Chilli is the best remedy for the winter chill. Here is the perfect recipe for those who like their food with a little spice.

15. Step 15

    Ham and Asparagus Pastry Rolls Anja Auer serves up seasonal finger food with a chive and sour cream dip. Baking