Paneer Burger With Indian-Style Slaw & A Chicken Breast

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Boil kettle

Cut your waxy potatoes (skins on) into bite-sized pieces

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15 min or until fork-tender

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Top, tail and peel your carrot[s], then continue to peel lengths until you end up with a pile of 'carrot ribbons'

Trim then peel your cucumber[s] into ribbons, discarding the seedy core

Squeeze any excess liquid out of the 'cucumber ribbons'

Combine your mango chutney with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a large bowl

Add 3/4 of your black sesame seeds and season with a pinch of salt

Add the carrot and cucumber ribbons to the bowl and mix well - this is your Indian slaw

Drizzle your ciabatta rolls with a little olive oil and sprinkle over the remaining black sesame seeds

Add them to a baking tray and put it in the oven for 5 min or until they are crispy and golden

Once crispy, remove from the oven and set aside to cool

Meanwhile, cut your paneer in half so you have two 'steaks'

Pat the paneer steaks dry with kitchen paper

Rub them with a little vegetable oil and season both sides with your garam masala and a pinch of salt

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

Once hot, add the paneer steaks and cook for 2-3 min on each side until they are brown and crispy

Once the potatoes are cooked, drain over a sieve, reserving the pot

Return the potatoes back to the pan with a large knob of butter and 3/4 of your curry powder (reserve the rest for later)

Cook for 1 min until all the potatoes are coated in the curry butter

Season with a pinch of salt