On the heat. Hot, traditionally

Ingredients

• 300 g Singh's Sausage, split lengthwise
• 2 large rotis
• 3 eggs, beaten with a pinch of salt
• 1 onion, sliced paper thin
• 1 green chilli, sliced
• Small handful coriander
• 1 tbsp chutney or tomato relish

Method

1. Dry pan, medium heat. Sausage cut-side down, four minutes, then turn — it should be lacquered where it touched the pan.
2. Push it aside, throw the onion and chilli into the rendered fat, 90 seconds until just softened.
3. Pour the egg over the onion and let it set into a thin, loose omelette. Do not stir it.
4. Warm the roti in the same pan for 20 seconds a side.
5. Egg on the roti, sausage on the egg, coriander and chutney, roll it tight, cut it on the diagonal. Eat standing up.

Cook's note. Counter note. This is the single best thing to put on a UK menu board at opening. It is fast, it is cheap, it needs one pan, and it explains the sausage to a first-time customer in one bite.

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