1 paneer cut into bite-sized pieces then marinated in 1 tbsp of tandoori spice mix, 2 tbsp of coconut cream, 2 tbsp of coconut oil, salt and pepper. Set aside for 30 minutes, then pan-fry in some coconut oil till golden brown.

Mint Coriander Jalapeño dip:

• 1 cup mint leaves

• Handful of coriander leaves (soft stems included)

• 1/2 Japanese cucumber

• 1 jalapeño (or green chili, seeds included)

• 1 tbsp of coconut cream (because I didn’t have yogurt)

• 1-2 cloves of garlic

• Juice of half a lemon

• Salt and pepper

In a food processor, add all the ingredients and blitz till smooth. Check for seasoning. Store in a clean jar, chilled, till you’re ready to have them with the tandoori paneers.