Make the chutney: combine the mango, diced white onion, ginger, garlic, honey, habanero, mustard seeds, cumin, salt, turmeric and white vinegar, and let it simmer gently until the mango softens and breaks down. Finish it with the juice of half a lime once it's cooked.

Make a quick pickle with the red onion, white vinegar and a spoon of sugar - not for storing, just for fresh acidity on the sandwich.

Make the mint yoghurt: mix the Greek yoghurt, chopped mint and coriander, grated garlic, a pinch of ginger, sugar and black pepper, then finish with the juice of half a lime.

Quarter the red pepper and grill it skin side up until it blisters.

Marinate the chicken in Greek yoghurt and tandoori masala for at least 2 hours, up to 6 for best results.

Sear the chicken hard in a hot pan, then finish it in the oven.

Build the sandwich: mango chutney first, a couple of slices of mozzarella, tandoori chicken, pickled red onion, more mozzarella, red pepper, mint yoghurt, fresh coriander leaves, more mozzarella and freshly sliced green chilli.

Toast it in a panini press or in a pan on a very low heat, making sure the cheese has time to melt before the bread gets too dark.