Instructions: Preheat oven to 220c/425f/Gas 7.

1 Cut the carrot and mangetout into thin matchstick batons. Blanch the mangetout batons in a pan of boiling water for 30 seconds and drain. Blanch the carrot batons in a pan of boiling water for two minutes and drain.

2 Place the grated potatoes in a bowl, add a pinch of chilli powder and season with salt. Place in a clean tea towel and squeeze out the excess liquid. Heat 2 tbsp olive oil in a frying pan, add the grated potato and spread into a thin layer.

3 Cook for a few minutes until golden brown and then turn out onto a piece of foil, cooked-side upwards.

4 Heat a wok, add 1 tbsp olive oil and the blanched vegetables and stir-fry quickly with the ground cumin, paprika, coriander, garam masala, sweetcorn, garlic and half the drained tomatoes.

5 Add half the grated cheese, season and toss together. Spoon the mixture over the potato rosti and roll up like a Swiss roll.

6 Return the rolled rosti back into the frying pan and cook until crisp and browned all over.

7 Heat the remaining tomatoes in a small pan. Add the shredded basil leaves and 1 tbsp olive oil and season. Place the chives in a food processor with 3 tbsp olive oil and a pinch of salt, then blitz until smooth.

8 Cut the rosti into slices, arrange on a plate and drizzle the tomato sauce and chive oil around the edge.

9 Mix the remaining cheese, egg yolks and 1 tbsp wholegrain mustard and season. Heat the butter in a frying pan, add the bread and fry on both sides until golden brown.

10 Layer the fried bread up with the cheese mix to make a tall sandwich.

Secure with cocktail sticks.

11 Heat 1 tbsp olive oil in an oven- proof frying pan, add the sandwich and cook for a minute, then transfer the pan to the oven and cook for a few minutes until heated through.

12 Warm the cream in a small pan, add 1 tbsp wholegrain mustard and season.

Cut the sandwich in half, serve on a plate and pour the mustard cream around the edge.

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