1. Preheat the oven to 180/160 fan.
2. Wash and slice potatoes lengthways, add to a pan of salted water and cook until tender.
3. Drain the potatoes and add all the spices to the pan, including the onions, combining well and season with a pinch of salt and pepper.
4. Place the mix in a large roasting dish with the olive oil and peas, ensuring to coat all the potatoes with the oil.
5. Roast in the oven for 20-30 minutes until the potatoes are golden brown.
6. Serve as a side dish, but remember to set aside half for the toastie samosa.

The Toastie:

1. Put the leftover potato mix into a small bowl.
2. Add the tomato puree, curry powder, chilli powder and water to the bowl and use a knife to chop the large potatoes to break them down into small pieces. A fork can also be used to help mash them. Stir well and set aside.
3. Cut the crusts off the slices of bread and use a rolling pin to flatten them down to a thin pastry like square.
4. Spoon the mix onto the middle of the rolled sliced bread, pressing down as much as you can and leaving a gap all around the edges.
5. Use a little water around the inside edges of the bread, then place another slice on top and press down to help seal the edges.
6. Brush both sides of the samosa's with a little olive oil, or melted butter if preferred.
7. Place a samosa in a Dualit sandwich cage and toast on a medium setting. Keep an eye on the toasting process; the samosa turn a light golden brown.
8. Remove and serve while hot.

Top tips:

• If you don't have a sandwich cage, brush each samosa with olive oil and place on a baking sheet in the oven or under the grill until lightly toasted.
• Filo pastry and puff pastry can also be used in place of the bread.
• Great for meat free picnic snack and taste just as good cold.
• Do not leave any electrical appliances unattended and always switch off after use.
• See Dualit's cleaning tips for cleaning toasters and removing full crumb trays.