The Indian-Style Paneer Christmas Naanwich & A Chicken Breast

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

Peel and dice your potato[es] into small bite-sized cubes

Add the diced potatoes to one side of a baking tray (or two!) and sprinkle with half your curry powder, season with a pinch of salt and pepper and drizzle with vegetable oil

Give everything a good mix up and put the tray in the oven for an initial 6-8 min

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

Chop your paneer into bite-sized cubes

Add your ground turmeric, ground smoked paprika and chilli flakes (can't handle the heat? Go easy!) to a large bowl with the remaining curry powder, half your natural yoghurt and a pinch of salt and pepper

Stir it all together – this is your tandoori marinade

Add the chopped paneer to the tandoori marinade and give everything a good mix up – this is your tandoori paneer

After an initial 6-8 min, add the tandoori paneer to the other side of the baking tray[s]

Return the tray[s] to the oven and cook for a further 10-12 min or until golden and soft

While everything's in the oven, top, tail and grate your carrot[s]

Combine your cranberry sauce, tamarind paste and the grated carrot in a bowl – this is your tamarind & cranberry slaw

Chop your coriander finely, including the stalks (save some leaves for garnish!)

Peel your parsnip[s], then continue to peel lengths until you end up with a pile of parsnip ribbons

Once the golden tandoori paneer is cooked, transfer it to a clean chopping board and reserve the tray

Add the parsnip ribbons to the reserved tray and return it to the oven for 5 min further or until both the potatoes and parsnips are golden and crispy

Put the plain naan[s] in the oven for 3 min or until warmed through

Spread the remaining natural yoghurt over 1[2] naan[s], then top with the tamarind & cranberry slaw and the golden tandoori paneer

Sprinkle over the chopped coriander and top with the remaining naan[s] – this is your Indian paneer Christmas naanwich