Vegetarian recipe ideas
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Put all the chutney ingredients into a food processor with 3 tbsp of water and whizz until combined and smooth. Season lightly, pour into a bowl and set aside.
Whisk the eggs and milk in a large bowl until combined. Add the turmeric, cumin, onion, chilli and coriander, and whisk together. Season, whisk again and transfer to a shallow dish large enough to fit the bread.
Add one slice of bread to the eggy mixture and leave to soak for a minute, before turning over and soaking for a further minute, making sure some of the onion, chilli, coriander and seeds are stuck to the bread. Meanwhile, put 15g of the butter and 1 tsp of oil in a large frying pan over a medium-high heat. When the butter has melted, tilt to coat the pan.
Heat the oven to 100C/80C fan/gas ¼. Lift the soaked bread out with the chopped pieces on the top, allowing any excess liquid to drip off, and transfer to the pan. Cook for 1 min-1 min 30 seconds or until a golden brown lacy pattern forms underneath. Flip and cook for another 1 min-1 min 30 seconds or until the pattern forms again, reducing the heat if browning too quickly.
Fit a wire rack into a baking tray and lay the cooked toast on top. Transfer to the oven to keep warm. Wipe the frying pan clean and add 15g of butter and 1 tsp oil over a medium heat to melt. Meanwhile, soak the other pieces of bread. Repeat the cooking process with the soaked bread, butter and oil. Serve immediately with the coriander chutney, sliced chilli and coriander leaves.