Indo Chinese Style Chilli Paneer

Meanwhile, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks. 

Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.

Chop the paneer into 2cm cubes. In a medium bowl, combine the cornflour and half the Chinese Five Spice. Add the paneer, then toss to coat.

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

Once hot, add the paneer to the pan (discard any remaining cornflour left in the bowl) and fry until golden all over, 5-8 mins. Carefully turn every 1-2 mins.

Once golden, transfer to a plate lined with kitchen paper.

Wipe out your pan, then pop it back on medium-high heat with a drizzle of oil.

Once hot, add the pepper chunks and onion. Stir-fry until tender and slightly charred, 5-7 mins.

Meanwhile, in a medium bowl, combine the garlic, soy sauce, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts) and the remaining Chinese Five Spice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Return the fried paneer to the pan and pour over the sticky sauce. Bring to the boil, then simmer until thickened, 2-3 mins.

Remove from the heat. Taste and add more salt, pepper or sugar if needed. Add a splash of water if it's a little thick.