Bombay chilli cheese toastie


  • 300g Macphie Béchamel with Butter Sauce
  • 300g potatoes (boiled until tender, peeled and diced)
  • 1tsp garam masala 
  • ½ green pepper (finely chopped)
  • ½ red onion (finely chopped)
  • 4 large flatbreads
  • 150g grated Emmental 
  • 100g mint leaves 
  • 50g coriander leaves
  • ½ lemon (juiced)
  • 1 green bird’s-eye chilli  (add 1 more if you like it spicy)
  • ¼ red onion (finely chopped)
  • 3cm chunk of ginger (chopped)
  • A pinch of caster sugar
Savoury sauce range of dishes

Method Makes 4 toasties

  1. Blend all the green chutney ingredients with a good splash of water to a thick paste. 

  2. Put the cooked potatoes in a large bowl and mix in the chaat masala. Add the green peppers, grated Emmental and red onion, and mix well.

  3. Lay the flatbreads on a board and spread with a thin layer of the green chutney, followed by a generous layer of Macphie Béchamel with Butter Sauce.

  4. Press the spiced cheese and potato mix into half of each of the flat breads, and then fold over the other half and press firmly to create a filled sandwich.

  5. In a large non-stick frying pan on a medium heat, toast both sides of the filled sandwiches until piping hot and the cheese has melted.

  6. Serve hot!

Method Makes 4 toasties