Sticky Mango Paneer Kebabs

Soak your wooden skewers in a tray filled with water. Cut your paneer into 3cm cubes and pop them in a large bowl.

For the paneer marinade, roughly chop the ginger and garlic then add to a food processor with the ground cumin, chilli powder and turmeric. Add the tomato purée, vegetable oil, ⅔ of the mango chutney and a good pinch of salt and pepper. Blend until you have a smooth paste. Pour the mixture over the paneer chunks and toss to coat. Leave to marinate for at least 30 mins, or pop in the fridge overnight if you have the time.

Meanwhile, thinly slice the red onion. Heat a little vegetable oil in a frying pan set over a medium heat. Add ½ the onions and cook them for 15 mins until they are totally soft and starting to caramelise. Add your curry powder and cook out for 2 mins until fragrant. Turn off the heat and leave the onions to cool a little.

Add the remaining onion to a bowl and squeeze over the lime juice. Sprinkle in a good pinch of salt, then scrunch up with your onions with your hands to encourage them to pickle. Set aside.

Spoon your caramelised onions into your food processor. Add the yoghurt and remaining mango chutney, then blitz until totally smooth. Set aside.

Heat your grill, BBQ or top broiler to a medium-high heat.

Skewer your paneer pieces onto your wooden skewers. If grilling/broiling, arrange your skewers on a baking tray and slide under the grill to cook for 6 mins on each side, turning until they're evenly cooked and starting to char a little around the edges. If barbecuing, place them on the grills and cook the paneer in the same way.

Heat your naans up in the oven following packet instructions. Roughly chop your coriander and slice your chillies.

To serve, spread a little yoghurt on the base of the naan, then push your paneer off your skewers on top. Finish with the pickled onions, chillies and fresh coriander.