Christmas Naanwidge

Ingredients

Method

1. Preheat the oven to 220°C (fan 200°C).
2. Add the diced potatoes to one side of a baking tray and sprinkle with half the curry powder, season with a pinch of salt and pepper and drizzle with vegetable oil.
3. Give everything a good mix up and put the tray in the oven for an initial 6-8 min.
4. Stir together the ground turmeric, smoked paprika and chilli flakes in a large bowl with the remaining curry powder, half the Greek-style yoghurt and a pinch of salt and pepper.
5. Add the chopped paneer to the tandoori marinade and give everything a good mix up.
6. After the potatoes have had their initial 6-8 min, add the tandoori paneer to the other side of the baking tray.
7. Return the tray to the oven and cook for a further 10-12 min or until golden and soft.
8. Combine the cranberry sauce, tamarind paste and grated carrot in a bowl to make tamarind & cranberry slaw.
9. Chop the coriander finely, including the stalks (saving a few whole leaves to garnish).
10. Once the golden tandoori paneer is cooked, transfer it to a clean chopping board and reserve the tray.
11. Add the parsnip ribbons to the reserved tray and return it to the oven for 5 min further or until both the potatoes and parsnips are golden and crispy.
12. Put the plain naans in the oven for 3 min or until warmed through.
13. Spread the remaining Greek-style yoghurt over naan, then top with the tamarind & cranberry slaw and the golden tandoori paneer.
14. Sprinkle over the chopped coriander and top with the remaining naan.
15. Cut each naanwich into 4 and garnish with the reserved coriander leaves and crispy parsnip ribbons.
16. Serve with the spiced roast potatoes to the side.