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 iceberg lettuce (see ingredients for amount), 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 6 even slices.

Once the onions are golden, add the mango chutney to the pan and stir it  through. Cook until caramelised and sticky, 1-2 mins more, then transfer to a small bowl.

Give the pan a quick wipe then 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.

Add the korma paste to the pan and fry until fragrant, 1 min. Turn the paneer slices to evenly coat in the korma paste then remove from the heat.

Meanwhile, add the coleslaw mix and sliced lettuce 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.