• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. • Sprinkle over brown mustard seeds, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, drain sweetcorn. Grate carrot, then squeeze out any excess moisture using a paper towel or clean cloth. Thinly slice onion. • Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until browned, 3-4 minutes. Transfer to a bowl.

• In a large bowl, combine the egg, sweetcorn, carrot, onion, Mumbai spice blend, vegetable stock powder, shredded Cheddar cheese, the plain flour, milk and a pinch of salt and pepper. Mix well to combine. TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!

• Return the frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 fritters per person). • Cook until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Don’t flip before the time is up to ensure your fritters can set. Repeat with the remaining mixture. TIP: Add extra oil if needed to ensure the fritters don’t stick to the pan.

• Meanwhile, pick and thinly slice herb leaves. In a small bowl, combine herbs and Greek-style yoghurt. Season to taste and set aside. • To the tray with the potatoes, add baby spinach leaves and a drizzle of white wine vinegar. Season to taste and toss to coat.

• Divide Bombay potato toss and Mumbai cheesy fritters between plates. • Dollop with herby yoghurt and sprinkle over toasted pumpkin seeds to serve. Enjoy!