Preheat the oven to 180C fan/200C/400F/gas mark 6.

First prepare the bread rolls. Slice off the tops and reserve them. Carefully, scoop out the soft interior from the rolls to make a cavity, without going right to the base: you want the buns intact with no holes for the curry to fall through. Place the tops back on the hollowed-out buns and arrange them on a baking sheet. Set aside.

Heat the oil in a heavy-bottomed frying pan over a medium heat. Once hot, add the diced onion, potato and chilli.

Fry gently for about eight minutes, until the veg have softened and taken on some colour. As the starch comes out of the potatoes they may start to catch on the bottom of the pan. This is fine and will add flavour when you add the passata and water. Just keep stirring so the mixture doesn’t burn.

Next, add in the ginger-garlic paste and cook for a further minute, again stirring regularly so the mixture doesn’t burn.

Now it’s time to get your bread rolls into the oven. They need six to eight minutes to lightly brown and cook through, so you might want to set a timer to ensure they don’t overcook or burn.

Meanwhile, stir the garam masala and Sri Lankan curry powder, diced tomatoes, sugar (if using) and some salt and pepper into the pan with the onions and potatoes. Cook for a further three minutes, stirring regularly.

Next, add in your butter beans, passata and water. Simmer for five to eight minutes until they are fully heated. Check that your potatoes are soft and, if they need a bit longer, cook for a further two to three minutes. This is also the time to add your spinach (if using).

Turn off the heat and add the fresh coriander. Stir to combine.

Take your bread rolls out of the oven and carefully fill them with your lovely veggie mixture.

Drizzle over the tamarind chutney (if using) and sprinkle with more coriander. Pop the lids back on and serve immediately.

Top tip: Use the scooped out interiors from the bread rolls to make breadcrumbs.

Chop the potato, carrots, cauliflower and sweet potato into similarly sized chunks. Steam or boil until they are soft, then mash to form a smooth consistency. You might want to start the potatoes off first as they will take a little longer than the rest. 

Heat the oil in a large heavy-bottomed frying pan over a medium heat. Fry the onion for about five minutes, then add the ginger-garlic paste. Cook for a minute, stirring regularly, then add the diced tomatoes, salt and Sri Lankan curry powder. 

Stir thoroughly and continue to cook over a medium heat for about five minutes to allow the flavours to combine. 

Add your veggie mash and petits pois and stir. Continue to fry for 10 minutes until your mixture looks like a dry paste. 

Meanwhile, slice the bread rolls in half. Heat another frying pan over a medium heat and add one teaspoon of the butter. 

Once it’s melted, fry the rolls in the butter for a minute or so on each side, until lightly toasted but not burned. 

Add the remaining butter to the vegetable mash, stir and then serve the mash piled onto warm buttery buns with a squeeze of lime juice, a sprinkling of fresh coriander and your choice of toppings. Bliss. 

You will need four to six bamboo skewers soaked in water or, if using metal skewers, no soaking is needed.

Mix together the olive oil, lemon zest and half the juice, the ginger-garlic paste, salt and za’atar in a bowl. Add the prawns and combine to coat evenly. Leave to marinate for around 30 minutes.

Preheat your grill to medium-high heat, making sure you oil the grill before adding the prawns so they cook well and don’t stick.

Skewer the prawns, place on the grill and cook for three minutes on each side.

Squeeze over the remaining lemon juice and serve the prawns immediately with the yoghurt on the side, a crisp salad and a big hunk of buttered bread.