Tandoori Cod Sandwich, Roast Sweet Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ 400°F/ Gas 6

Slice the cucumber finely 

Add the sliced cucumber to a sieve and sprinkle with a very generous pinch of salt 

Give the salt and cucumber a good mix up and leave to drain over the sink for 10 min 

Meanwhile, cut the sweet potatoes (skins on) into large bite-sized pieces

Add the sweet potatoes to a baking tray, drizzle with vegetable oil and season with a generous pinch of salt

Sprinkle with the nigella seeds

Place the tray in the oven for 25 min or until they're cooked through and starting to crisp

Meanwhile, boil a kettle

Combine 1 tsp [2 tsp] sugar and 1 tbsp [2 tbsp] boiled water in a bowl until dissolved 

Once dissolved, add the apple cider vinegar – this is your pickling liquor 

Peel and slice the shallot[s] finely

Rinse the sliced cucumber under cold water to remove any excess salt and give it a good squeeze 

Add the sliced cucumber and shallot to the pickling liquor and set aside until serving 

Combine the natural yoghurt, mint sauce and a pinch of salt in a bowl – this is your cheat's raita 

Heat a large, wide-based pan (or griddle if you have one) over a medium-high heat

Cut the brioche rolls in half

Once hot, add the brioche, cut-side down, and cook for 2-3 min or until toasted and charred, then set them aside until serving

Return the pan to a medium heat with a large knob of butter and a drizzle of olive oil 

Once the butter has melted, add the curry powder and cook for 1 min 

Pat the cod fillets dry and season with a little salt

Add the cod and cook for 4 min in total, flipping halfway through