Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.

Halve, peel and chop the onion into small pieces.

Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Meanwhile, roughly chop the coriander (stalks and all).

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

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over half the mustard seeds and 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.

Once the onions have caramelised, stir in the remaining mustard seeds, the ginger puree and North Indian style spice mix. Fry until fragrant, 1-2 mins, then remove from the heat.

Add the spiced onion mixture, mango chutney, peas and half the coriander to a blender and pulse until you have a chunky mixture that holds together. TIP: If you don't have a blender, add all of the ingredients to the onion pan and mash with the back of a fork until combined.

Taste and season with salt and pepper if you feel it needs it.

To make your kachoris, lightly flour your work surface. Unroll the pastry and cut into quarters. Scrunch each piece into a ball. 

Using a rolling pin, roll each ball into an even circle approximately 8-10cm in diameter. TIP: To stop the breads sticking to your rolling pin, either dust with some flour or roll it out between cling film or baking paper.

Carefully spoon the pea filling onto the centre of each pastry circle, leaving a 2-3cm border around the sides. Dampen the edges of the pastry with a little water.

Bring the edges of the pastry together to enclose the pea filling in a ball, pinching the edges and twisting slightly to seal the filling in.

Pop the balls seam-side down onto a lined baking tray. Drizzle with oil and bake on the middle shelf of your oven until the pastry is golden, 15-20 mins.

Meanwhile, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces. Halve the lime.

In a large bowl, combine a squeeze of lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Add the cucumber and baby gem. Season with salt and pepper, then toss to coat.

In a small bowl, combine the yoghurt, a squeeze of lime juice and the remaining coriander. Season with salt and pepper, then set aside. 

When everything's ready, share the pea kachori inspired puffs between your plates and serve the wedges and salad alongside.

Serve the coriander yoghurt on the side for dipping to finish.