Peel the potatoes and chop in to 1cm cubes.

Place into a pan and cover with water. Bring to the boil for 10 minutes until soft but not breaking up.

Tip into a colander to steam dry.

In a cast iron skillet, fry your cumin seeds and mustard seeds in the vegetable oil until they start to pop.

Add the red onion and cook for 15 minutes until the onion softens and begins to brown.

Add the ginger and garlic and fry for a couple of extra minutes.

Now add the dried herbs, fresh chilli, lime pickle, coriander, potatoes and peas, and mix all together.

Set aside to cool.

Place a generous helping of the filling down the middle of each strip. You'll probably have more filling than you need but try and use as much as you can while still being able to roll each roll.

Using a bit of water, wet one side of each roll lengthways.

Now pull the other side over to make one long roll.

Crimp the edges with a fork to seal.

Pop in the fridge for 15 minutes to firm up.

Mix the egg and tumeric in a bowl and beat together. If you want the recipe to be vegan you can use coconut oil instead of the egg.

Take your rolls from the fridge and using a basting brush, paint your rolls.

Add some diagonal slashes with a sharp knife.

Cut a circular piece of baking parchment for your baking stone.

I cut my rolls into 4 pieces and then place them on the baking parchment.

Cook in the Egg for about 20 minutes.

Remove and allow to cool a little on a cooling rack.