Prep: 10 mins · Cook: 10 mins · Serves: 1–2 · Vegetarian (Vegan if you swap the butter for oil)

Beans on toast is one of those things every UK kitchen has done a thousand times. Neetu's version uses a tarka - a quick tempering of spices in butter - stirred straight through the beans before they go on the toast. Five extra minutes, and a Tuesday-night fallback turns into something you actually look forward to. Two ways to make it: one stripped back, one with extra veg. Try both and pick your version.

Why you'll love this

• Ready in under 20 minutes

• Made with what's already in your cupboard

• Properly comforting

• A gentle way into Indian flavours

• Easy to scale up for the family

Method A - The classic

Ingredients

Main

• 1 tin of baked beans

• 1 tbsp butter (or oil for vegan)

• ½ cup finely chopped onions

• 1 fresh green chilli, finely chopped

• 2 tbsp coriander leaves, finely chopped

Spices

• ½ tsp cumin powder

• ½ tsp coriander powder

• ¼ tsp black pepper

• Salt, to taste

The Mama Sood's bit

• ½–1 tsp Mama Sood's Chilli Chutney

To serve

• Bread of your choice

• Butter, to spread

Method

1. Heat a heavy-based pan over a medium heat. Add the butter and onions, and sauté for a few minutes until soft and translucent.

2. When the aroma lifts, add the green chilli and the spices. Cook for a couple of minutes - keep the heat moving so they don't catch.

3. Tip in the beans. Stir in the Chilli Chutney and simmer for a few minutes until everything's hot through. Stir in the coriander leaves and turn off the heat.

4. Toast and lightly butter your bread. Spoon the beans on top and serve.

Method B - With the extras

Ingredients

Main

• 1 tin of baked beans

• 1 tbsp butter (or oil for vegan)

• ½ cup finely chopped onions

• ½ cup mixed peppers, finely chopped

• ½ cup mushrooms, finely chopped

• 2 tbsp coriander leaves, finely chopped

Spices

• ½ tsp cumin powder

• ½ tsp coriander powder

• ¼ tsp black pepper

• Salt, to taste

The Mama Sood's bit

• ½–1 tsp Mama Sood's Chilli Chutney

To serve

• Bread of your choice

• Butter, to spread

Method

1. Heat a heavy-based pan over a medium heat. Add the butter and onions, and sauté until soft and translucent.

2. Add the mushrooms and cook until their water has been absorbed. Stir in the peppers and the spices, and cook for 2–3 minutes, until you can smell the cumin lifting.

3. Tip in the beans and the Chilli Chutney. Simmer for a few minutes until hot through. Stir in the coriander and turn off the heat.

4. Toast and lightly butter your bread. Spoon the beans over and serve.

Serving suggestion Saturday brunch with a mug of chai. Quick lunch when you can't be bothered with anything more. Dinner when the fridge is bare and you need something warm and properly fed-feeling.

Mama's tip The tarka is the trick - those few minutes of toasting the spices in butter is what makes the difference between fine and brilliant. Don't rush it, but don't let the spices catch either. The moment you can really smell the cumin, you're ready for the beans.

About the chutney Mama Sood's Chilli Chutney brings the heat - sharp, fresh, green, built around chillies and coriander. A teaspoon is enough to lift a whole pan of beans. If you want a sweeter version, finish with a dollop of Mama Sood's Apple Chutney on top of the toast instead.