Spiced Squash & Chickpea Seekh Kebabs With Roti

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 5-6 min or until the squash cubes are fork-tender

Slice your tomato[es] into rounds

Peel and finely slice your shallot[s]

Chop your coriander finely, including the stalks

Add the sliced shallot to a bowl with your white wine vinegar – this is your quick-pickled shallot

Drain and rinse your chickpeas

Line a baking tray with baking paper

Add half of the drained chickpeas (you'll use the rest later!) to one side of the baking tray with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for an initial 10 min or until starting to crisp

Once the squash is fork-tender, season with a pinch of salt and pepper and mash until smooth

Add your curry powder, garam masala and the remaining chickpeas and roughly mash – this is your spiced squash mixture

Divide the spiced squash mixture into 2 per person, shape into sausage-shaped kebabs and insert a skewer into each – these are your kebabs

Add your panko breadcrumbs to a plate with a pinch of salt and pepper and a drizzle of vegetable oil

Roll the kebabs in the breadcrumbs until fully coated – these are your coated kebabs

After the chickpeas have had an initial 10 min, add the coated kebabs to the other side of the tray with a drizzle of vegetable oil

Return the tray to the oven for a further 10-15 min or until everything is golden and crispy – these are your spiced squash & chickpea seekh kebabs and crispy chickpeas

Combine your green tomato chutney and chopped coriander in a bowl with your mayo and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water – this is your sauce

Wash your salad, then pat dry with kitchen paper

When everything is almost ready, add your rotis to a baking tray and put the tray in the oven for 2-3 min or until warm