Bring a large saucepan of water to the boil and season heavily with salt. Add all of the chopped veg (minus the onions) and peas to the pan. Boil for 10 minutes, then drain. Set aside.

Heat 3 tablespoons of oil in a large frying pan over a medium heat. Add the onion and saute for 10-12 minutes until softened. Add the fresh tomatoes, tinned tomatoes and tomato puree to the pan with a pinch of salt and mix to combine. Cook off for 2 minutes, then pour in the drained butter beans.

Add all of the spices to the pan along with pav bhaji masala. Stir and simmer over a low heat for 5-6 minutes to let the flavours infuse.

While that’s simmering, add the boiled veg to a blender or food processor and blend to a chunky paste. Remove and set aside in a bowl.

To the same blender, pour in the butter bean mixture and blend to a smooth paste. Pour this back into the pan followed by the blended veg and stir to combine. Simmer for 7-8 minutes on a low heat. Check for seasoning.

Just before serving, heat a griddle pan over a medium-high heat and heat with a little butter. Place the buns, cut-side down, onto the pan and cook for about a minute until just crisp.

Add a few spoonfuls of the masala mixture to the bun and spread a thick layer like a soft burger pattie. Top with onions, coriander and a squeeze of lime, then close with the other half on the bun on top.