Award-winning chef and owner of Prashad, Kaushy Patel regularly puts on cookery demonstrations at The Cooking School, Dean Clough. Here she shares a recipe fora wheat and nut free healthy option dish, Lasan Paneer Tikka

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This weeks recipe comes from friends of The Cooking School – Prashad.

Kaushy,their executive chef, once cooked this dish at a family picnic at Bolton Abbey, and remembers other families nearby “coming over to our barbecue”, drawn by the wonderful scent and very excited about what she was cooking.

The unsalted fresh cheese is fantastic with strong flavoursome sauces, and the yoghurt in the marinade starts to break down the paneer and the vegetables, allowing them to absorb even more flavour.

Kaushy leaves everything to infuse and marinate overnight – if you want to prepare and cook this on the same day, just make sure you allow at least eight hours marinating time.

You will need six skewers, either metal or wooden, but

remember to soak wooden ones in water before cooking so that they don’t burn.

Ingredients

l2 x 250g blocks of paneer cheese

l1 medium red pepper, deseeded and cut into 6 pieces

l1 medium green pepper, deseeded and cut into 6 pieces

l1 medium Spanish onion, cut into 6 pieces

l2 lemons, quartered, to serve

For the marinade

l2-3 fresh green chillies, seeds left in

l4-8 cloves of garlic

l2 handfuls of fresh coriander, finely chopped

l2 teaspoons ground coriander

l2 teaspoons garam masala

l1 ½ teaspoons salt

l1 teaspoon turmeric

l2 tablespoons plain live set yoghurt

100ml sunflower oil

Method

lBlitz the chillies and garlic in a blender (or chop with a sharp knife) until finely minced. Tip into a large bowl, add the other marinade ingredients, and mix well.

lCut each block of paneer into nine equal sized cubes and add to the marinade along with the chopped peppers and onion pieces. Stir to coat everything evenly, then cover and leave in the refrigerator for at least 8 hours, or overnight.

lHeat a lightly oiled griddle pan or fire of the barbecue until good and hot. Thread each of your skewers with 3 pieces of paneer, 1 piece of onion, and 1 piece of each colour of pepper, alternating between paneer and vegetables. Place on the griddle or barbecue and cook for 20 minutes, turning every 4-5 minutes to ensure they are cooked evenly on each side.

lServe with the quartered lemons to squeeze over the skewers, and with kakadhi raitu and a fresh green salad.