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

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, 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, cut the paneer into 2cm cubes. 

Halve and peel the red onion, then cut each half into 4 wedges.

In a medium bowl, combine the tikka masala paste with a drizzle of oil, the salt and honey (see pantry for both amounts). Mix in half the yoghurt and season with pepper. 

Add the paneer and onion wedges to the marinade. Toss until coated.

Carefully thread the paneer and onion wedges onto the skewers (2 per person), alternating between the two.

Pop the skewers onto a medium lined baking tray and bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through cooking.

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

Clean the (now empty) paneer bowl, then add the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) to the bowl. Season with salt and pepper.

Add the carrot ribbons to the dressing, toss to coat, then set aside to pickle.

When everything's ready, add the baby leaves to the carrot ribbons and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Share the tikka skewers between your plates and drizzle over the remaining yoghurt to finish.

Serve the cumin seed chips and carrot salad alongside. 

Enjoy!