Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

While the onion cooks, halve the burger buns. Cut the lime into wedges.

In a large bowl, combine the juice from half of the lime, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well. Set aside for later. 

Cut the paneer widthways into 6 even slices.

Once the onions are golden, add the mango chutney to the pan and stir it  through. Cook until caramelised and sticky, 1-2 mins more, then transfer to a small bowl.

Give the pan a quick wipe then pop the (now empty) frying pan back on medium heat with the oil for cooking (see pantry for amount).

Once hot, add the paneer slices to the pan and fry until golden all over, 5-8 mins. Turn regularly to brown evenly.

Add the korma curry paste to the pan and fry until fragrant, 1 min. Turn the paneer slices to evenly coat in the korma curry paste, then remove from the heat.

Meanwhile, add the coleslaw mix to the bowl of dressing. Toss together and set aside. 

A couple of mins before everything's ready, pop the burger buns into the oven to warm through, 2-3 mins.

Mix the baby leaves through the salad.

When everything's ready, top the bun bases with the curried paneer, mango onions and some salad. 

Spread the mayo over the bun lids, then sandwich shut.

Serve your craft burgers with the chips and remaining salad alongside. 

Enjoy!