Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Quarter and peel the red onion, then separate the layers. Cut the paneer into 2cm cubes.

Add the paneer and onion to a medium bowl. Drizzle over some oil, then sprinkle over the tandoori masala spice mix and 1/4 tsp salt. Toss to coat.

Carefully thread the paneer and onion onto the skewers (2 per person).

Transfer the skewers to a lightly oiled baking tray.

When the wedges have 15 mins of cooking time left, roast the skewers on the middle shelf of your oven until golden, 12-15 mins. Turn halfway through.

Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.

Just before everything's ready, add the cucumber, carrot and baby leaves to the salad dressing and toss to coat.

Share the paneer skewers between your plates and drizzle over the mango chutney to glaze.

Serve the salad and spiced potatoes alongside with the mayo (see pantry for amount) for dipping.

Enjoy!