Butter Meat-Free Chick'n x Caesar Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Tear your mini garlic & coriander naans into bite-sized pieces

Add the naan pieces to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 7-8 min or until the croutons are crispy – these are your naan croutons

While the croutons are cooking, heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat

Once the butter has melted, add your curry powder, ground cumin and tomato paste and cook for 1-2 min or until fragrant – this is your butter curry paste

Once fragrant, add half the butter curry paste to a small bowl and set aside for later

Add your meat-free chick'n and a small splash of cold water to the pan

Increase the heat to medium-high and cook for 6-7 min or until slightly charred – this is your meat-free butter chick'n

Meanwhile, wash your lettuce, remove the outer leaves and set aside, then shred the inner core

Peel and grate (don't chop!) your garlic

Peel half your Italian hard cheese until you end up with a pile of cheese shavings

Grate the remaining Italian hard cheese

Add your mayo, grated garlic and your grated Italian hard cheese to the bowl with the remaining butter curry paste

Add your white wine vinegar, 1 tbsp [1 1/12 tbsp] [2 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a generous pinch of salt and pepper

Give everything a good mix up – this is your spiced Caesar dressing

Once everything's done, add the lettuce leaves and shredded core to a large bowl

Add the spiced Caesar dressing and give everything a gentle mix up so it is evenly coated in the dressing – this is your spiced Caesar salad