Spiced Paneer French Toast With Cumin Chips & Mango Mayo

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

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray with a drizzle of vegetable oil, your cumin seeds and a small pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp – these are your cumin chips

Meanwhile, peel and slice your shallot[s] finely

Combine the sliced shallot and red wine vinegar in a bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a small pinch of salt

Give it a good mix up and set aside – this is your quick-pickled shallot

Slice your paneer in half, lengthways (like you're slicing a burger bun!)

Sprinkle half your curry powder (you'll use the rest later!) over the sliced paneer – this is your spiced paneer

Slice your ciabattas in half

Crack your egg[s] into a wide bowl and add 100ml [150ml] [200ml] milk and the remaining curry powder

Give everything a good mix up – this is your egg mixture

Dip the halved ciabatta, cut side down, into the egg mixture until it's been absorbed by the bread – this is your curried ciabatta

To build your french toast toastie, place a curried ciabatta base, cut side down

Top with the spiced paneer and then the curried ciabatta lid, cut side up – this is your french toast toastie

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium-high heat

Once melted, add the french toast toastie and cook for 3-4 min on each side, pressing them down with a spatula until golden and crisp – this is your spiced paneer french toast

Cut your cucumber in half lengthways, then slice finely

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Combine the quick-pickled shallot and the pickling liquid with the sliced cucumber, shredded lettuce and a drizzle of olive oil – this is your quick-pickled shallot salad

Add your mayo to a bowl with your mango chutney and give it a good mix up – this is your mango mayo