Bengal Savouries

Directions

1. Stamp out rounds of the bread and butter, potato and beetroot with a 1 1/2-inch cutter.
2. With a smaller cutter remove the centre of the rounds from the beetroot slices, to form rings.
3. Place a slice of potato on each bread round, then a beetroot ring.
4. Fill the centre with chutney, and pipe with mustard butter.