Mumbai Chilli Cheese Inspired Toastie

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

b) Pour the boiled water into a large saucepan with 0.5 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 empty 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 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 and 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 paninis, 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.