MATAR PANEER

1/2 medium onion, roughly chopped 85g fresh white breadcrumbs

1 tbsp chopped parsley

200g lean pork mince

200g turkey mince

Grating of nutmeg

1 tbsp plain flour plus more for dusting Rapeseed oil for frying

1 tbsp butter

400ml hot beef stock

2 tbsp single cream

PREP: 15 MINS COOK: 30 MINS EASY SERVES 4

Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix, but don’t overdo it or you’ll make a paste. Form into 20 walnut-sized meatballs and dust with flour.

Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.

Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre. 1 tbsp sunflower oil 225g paneer, cut into 3cm cubes

2 1/2cm piece ginger, grated 1 tsp ground cumin 1 tsp turmeric 1 tsp ground coriander 1 green chilli, finely sliced

4 large ripe tomatoes, peeled and chopped (or 1/2 400g can chopped tomatoes)

150g frozen peas

1 tsp garam masala small pack coriander, roughly chopped naan bread, roti or rice, to serve

PREP: 15 MINS COOK: 10 MINS EASY SERVES 2

Heat the oil in a frying pan over a high heat until it’s shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side – the paneer will brown faster than you think, so don’t walk away. Remove the paneer from the pan and drain it on some kitchen paper.

Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it’s too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala.

Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.