When presented with a burger with Italian-inspired flavours I made Foccacia style buns. When I started turning leftover curry into the Carefree Curry Burges from Post Punk Kitchen I felt that I needed to carry on the tradition. I decided to make a bun studded with beautiful nigella seeds to compliment those India flavours. Not that all curries and curry burgers are Indian. Last time I made Japanese Style Curry I made a double batch so I could turn the leftovers into Curry Burgers for the freezer. They’re really yummy, quick to heat up from the freezer and go really well with these buns. Though so would a Beyond Burger with some of that gorgeous, slightly spicy Leon Ketchup. Or sausages with cream cheese and chilli jam for a take on Dishoom’s famous breakfast sandwiches.

Burger Buns with Nigella Seeds
(makes 2)

125g strong white bread flour
75ml warm water
1/2 teaspoon dried yeast
1/4 teaspoon salt
2 teaspoon vegan yogurt (we use Oatly’s Oatgurt)
1 teaspoon nigella seeds

Mix all the ingredients together and knead for a couple of minutes until a nice strong dough has formed.

Cover with a tea towel and leave to rise for one hour.

After the hour is up, shape the dough into two flat disks. Place on a baking tray to prove and cover again. At this point preheat the oven to 220ºC. Leave the buns to prove for a further 30 minutes.

After proving bake the buns in the oven for ten minutes, or until lightly browned.