Indian-Style Meat-Free Burger With Spiced Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into wedges

Add the potato wedges to a baking tray (or two!) with a drizzle of vegetable oil, your nigella seeds and a pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 25-30 min or until golden and crisp – these are your spiced wedges

Meanwhile, chop your tomato[es] finely

Cut your cucumber in half lengthways, scrape out the seeds with a teaspoon and discard

Dice the cucumber

Chop your coriander roughly, including the stalks

Combine the chopped tomato, cucumber and coriander in a bowl with a pinch of salt and pepper – this is your chopped salad

Strip your mint leaves from their stems, discard the stems then chop the leaves roughly and set aside

Sprinkle your curry powder over your meat-free patty[ies] and pat it into both sides until evenly coated – this is your curried meat-free patty[ies]

Line a baking tray with baking paper

Add the curried meat-free patty[ies] to one side of the tray and put in the oven for 10-12 min or until cooked through

Add the chopped mint to a pestle & mortar with a pinch of salt

Grind to a fine paste, then add your cultured coconut and your mango chutney – this is your mango raita

Slice your ciabatta[s] in half

Once the curried patties are almost done, remove the tray from the oven and add the sliced ciabatta[s] to the other side

Return the tray[s] to the oven for 3-4 min or until the ciabatta has warmed through