Samosas can be found in virtually all the Indian (or rather, Bangladeshi) curry houses along Brick Lane. You’ll even find them on some Indian food stalls on market days. The triangular parcels are usually filled with a spiced potato mixture or lamb mince, but I make mine with a slightly different filling, which reminds me of one of my favourite English snacks, cheese and onions pasties. I use a mixture of Indian paneer and English cheddar with heat from chopped green chillies and some bite from finely sliced onions. The pastry is light and flaky, despite being fried. It’s a hybrid snack: part samosa, part pasty, and ridiculously tasty.