2 Meals: Butter Paneer & Curried Paneer Loaded Pitta

Meal 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle

Peel (scrape the skin off with a teaspoon) and roughly chop (or grate) your ginger

Crush your garlic open by squashing it with the side of a knife, discard the skins and chop in half

Peel and chop your brown onion[s] into wedges

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid, with a generous drizzle of vegetable oil over a medium-high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Once hot, add the onion wedges, chopped garlic and chopped ginger to the dish and cook for 3-4 min or until beginning to soften

Meanwhile, chop your paneer into bite-sized pieces

Add your basmati rice to an oven-proof dish with your cardamom pod[s] and 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your cardamom rice

Reboil a full kettle

Once softened, add your tomato paste to the dish with your curry powder, garam masala and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min

After 1 min, add your vegetable stock mix with 500ml [650ml] [850ml] boiled water and the chopped paneer, then give everything a good mix up and bring to the boil over a high heat

Once boiling, cover with a lid, then put the dish in the oven for 25-30 min or until the sauce has thickened – this is your curried paneer

Wash your spinach then pat dry with kitchen paper

Once thickened, remove the dish from the oven and set aside half the curried paneer to cool down quickly (within 2 hours max), then refrigerate in a covered container. Enjoy within 24 hours

Add the spinach to the dish with half your natural yoghurt (you'll use the rest tomorrow!) and gently stir it all together until the spinach has wilted and the sauce is creamy – this is your butter paneer curry

Serve the butter paneer curry with the cardamom rice to the side (discard the cardamom pods!)

Chop your coriander roughly over the the top with scissors

Enjoy!

Meal 2:

Peel and finely dice your shallot[s]

Chop your tomato[es] finely

Dice your cucumber finely

Slice your green chilli[es] finely into rounds

Combine the diced shallot, chopped tomato and diced cucumber to a bowl with your white wine vinegar, a drizzle of olive oil and a pinch of pepper – this is your kachumber salad

Add the remaining curried paneer to a pot with a splash of cold water and cook over a medium-high heat, stirring occasionally, for 4-5 min or until it is piping hot throughout

Add your sourdough pitta[s] to a toaster for 1-2 min or until warmed through