The Mango Paneer

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, trim the baby gem, halve lengthways, then thinly slice. Halve the burger buns.

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

Cut the paneer widthways into 2cm slices. Sprinkle over half the North Indian style spice mix and season with salt and pepper. 

Once the onions are golden, add the sugar for the onions (see pantry for amount) and the remaining North Indian style spice mix to the pan.

Cook until fragrant and caramelised, 1-2 mins more, then transfer to a small bowl. 

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. 

Meanwhile, add the coleslaw mix and sliced baby gem 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.

Once the paneer is golden, remove from the heat. Drizzle over the mango chutney and turn to coat the paneer.