Celebrity chef Jamie Oliver has come up with a 'delicious' twist on an old favourite, the iconic egg sarnie.

The Channel 4 star, who has made a reputation for creating healthy, cheap recipes, has shared a tip on his website to help people put a new spin on the breakfast egg sandwich. Within a recipe for batch cooking fresh curry sauce, Jamie shared, as an aside, a way to use mango chutney to make an egg sandwich or a cheese toastie more interesting

The chef told his fans that mango chutney not only adds a 'touch of sweetness' to curry sauces, but it can be used to flavour several meats.

Posting on his website, Jamie Oliver said: "Mango chutney is such a versatile ingredient, it's not only great for adding a touch of sweetness to curry sauces, it's also delicious in marinades for chicken, pork or fish. I love it in a cheese toastie, or a breakfast egg sandwich - give it a go!"

Jamie Oliver's curry sauce recipe requires four onions, four carrots, four cloves of garlic, 5cm of ginger, two teaspoons of tikka masala paste, two tins of plum tomatoes, two of chickpeas and two heaped tablespoons of mango chutney, as well as two tins of light coconut milk (all tins in 400g variety).

First, peel and chop the onions and carrots, put them in a big pan on medium eat, and drizzle in olive oil.

Then, peel the garlic and grate the ginger and garlic into the pan, then season with salt and pepper. Stir in the curry paste, add the tomatoes, then half-fill the tins with water and add it in.

Add the chickpeas including juice, then add the mango chutney and heat for 30 minutes.

Pour in the coconut milk, swirl it into the sauce, then leave it to cool.

Finally, Jamie adds: "Leave to cool completely, then batch up in reusable freezer bags and freeze flat, to make them super-quick to defrost. Use to whip up a speedy curry using chicken, fish, tofu or chunky veg - or just serve the sauce as it is with steamed rice and flatbreads."