Gujarati Style Bean Patty Pav and Beetroot Raita

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

When the wedges have 20 mins remaining, add tray with the bean patties to the oven and bake on the middle shelf until cooked through and lightly browned, 18-20 mins. Turn halfway through.

Meanwhile, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Coarsely grate the beetroot, wearing gloves to avoid staining. Place the beetroot in a sieve and press with the back of a spoon to remove as much water as possible.

In a small bowl mix the diced cucumber with a pinch of salt and sugar, and a drizzle of oil.

In a medium bowl, mix together the beetroot, yoghurt, sugar (see pantry for amount) and remaining ginger puree. Season with salt and pepper.

When the patties are almost ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.