We adore a good bunny chow – but let’s be honest, it’s not the easiest thing to eat. So what about miniature ones? Serve these little delights at your next lunch or dinner party, and we promise your guests will be begging for the recipe.

SERVES 6

INGREDIENTS
2 tbsp vegetable oil
3 tsp mustard seeds
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and chopped
½ tsp ground cumin
½ tsp ground coriander
½ tsp dried chilli flakes
1 tsp curry powder
5 curry leaves
1 tin chickpeas, drained
½ cup green beans, chopped
2 tbsp tomato paste
1 tin chopped tomatoes
½ cup water
Salt and pepper
6 cocktail rolls
3 tbsp chopped coriander, to garnish
2 red chillies, chopped, to garnish

METHOD
1. Heat the oil in a pot over medium heat. Add the mustard seeds and heat until the pop. Then add the onion and garlic and sauté until just starting to take colour.
2. Remove from the heat and add the spices and curry leaves. Return to the stove and stir, allowing the spices to become fragrant.
3. Add the chickpeas, green beans, tomato paste, chopped tomatoes and water. Turn the heat down and let it simmer for 15 minutes. Season and add a little more water if the curry looks too thick.
4. Hollow out the middle of each cocktail roll and fill with hot curry. Garnish with fresh coriander and chopped chillies.