GRILLED PANEER & BROCCOLI TRAYBAKE

I’ve kept this simple with the Indian cheese paneer and broccoli, but you can add cauliflower, courgette or red pepper and serve with lemon wedges. I have a few curry powders and enjoy a mix of them with chaat masala powder to make up this tablespoon of curry powder.

Serves 2 Per serving: 14g net carbs 4.6g fibre 30g protein 50g fat 632kcal

1 fat garlic clove, grated 2.5cm (1in) piece of fresh ginger, peeled and grated 1tsp salt

5 heaped tbsp Greek yoghurt

1tbsp mixed (if you have more than one) curry powder

1tsp hot chilli powder 1tsp ground cumin

200g (7oz) broccoli, cut into small florets

225g (8oz) paneer, cut into 24 cubes

1 round tomato, weighing about 150g (5½oz), cut into 8 wedges

1 small onion, cut into thin wedges

25g (1oz) melted butter or ghee

A small handful of coriander, to serve (optional)

Preheat the grill to hot. Mix the garlic, ginger, salt, yoghurt and spices together in a large mixing bowl. Add the broccoli, paneer, tomato and onion and gently fold into the yoghurt mixture.

Spread half the melted butter onto a large baking tray. Spoon the broccoli and paneer mixture onto the tray, spreading it out into a single layer. Pour the remaining butter over. Grill close to the heat for 8-10 minutes, turning once or twice, until the cheese and broccoli are scorched. Scatter with the coriander, if using, and serve straight away.