Masala Hispi Cabbage, Meat-Free Seekh Kebabs With Brown Rice & Naan

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

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Wash your hispi cabbage[s] then pat dry with kitchen paper and cut into quarters lengthways

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Once hot, add the hispi cabbage quarters to the pan, cut-side down, and cook for 4-5 min on each cut-side or until charred

Once charred, transfer the cabbage quarters (reserve the pan!) to one side of a tin foil-lined baking tray (or two!), top them with a generous knob of butter and a pinch of salt

Meanwhile, peel and finely dice half your red onion[s] then slice the remaining onion finely

Add your meat-free patty[ies] to a bowl with your ground cumin, half of your curry powder, most of the diced onion (you'll use the rest later!)

Divide the mixture into 2 per person and press it onto each skewer to form a long sausage shape

Add your skewers to the other side of the baking tray[s], put the tray[s] in the oven for 15-20 min or until cooked through – this is your charred hispi cabbage & meat-free seekh kebabs

Tip: Cooking for 3 or more? Do this in batches!

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the sliced onion with a pinch of salt and sugar and cook for 3-4 min or until softened

Once softened, add your tomato paste, ginger & garlic paste and the remaining curry powder

Cook for 1-2 min or until fragrant

Boil half a kettle

Once fragrant, add your creamed coconut, garam masala and your bay leaf[ves] with 150ml [200ml] [250ml] boiled water

Cook for 3-4 min or until thickened – this is your masala sauce

Dice half your cucumber finely

Grate the remaining cucumber

Chop your tomato[es] finely

Chop your coriander finely, including the stalks

Combine your mint sauce, cultured coconut and grated cucumber in a small bowl – this is your coconut & mint raita

Add the diced cucumber and chopped tomato to a bowl with most of the chopped coriander (save some for garnish!) and a pinch of salt – this is your kachumber salad

Add your garlic & coriander naan[s] to a baking tray (or two!)

Put the tray[s] in the oven for 3 min or until the bread is hot