Vada pav-style bhaji burgers

Cook the burgers (4) according to the pack instructions.

Meanwhile, make the dry garlic chutney. Heat a splash of sunflower oil in a frying pan over a low heat and tip in the garlic (2 cloves). Fry until golden brown, then add the sesame seeds (2 tsp) and fry for a few more seconds, until coloured. Add the coconut (45 g) and chilli powder (1 tbsp), continue to fry for a few seconds, then take off the heat. Leave to cool completely, then transfer to a food processor and blitz to a coarse powder.

Heat a splash more oil in the pan and drop in the chillies (4). Fry until slightly coloured and fragrant, pat dry with kitchen paper and sprinkle with a good pinch of salt, then set aside.

When the burgers are ready, slice open the buns (4). Spread 1 tsp mango chutney (4 tsp) and 1 tsp dry garlic chutney onto the base of each, then add the burgers. Top each with 1 tsp tamarind and chilli ketchup (4 tsp) and a scattering of chillies, then close the buns. Serve with a fresh green salad and more mango chutney and tamarind and chilli ketchup on the side, if you like.