Veggie Paneer Skewers (v)

Chop the paneer into 2cm chunks. Halve the peppers and discard the cores and seeds. Halve and peel the onion. Trim the courgette. Chop all the veggies into chunks roughly the same size as the paneer - this will help everything cook equally. Pop all the paneer and veggies into the bowl with the marinade and toss to coat thoroughly. Set aside.

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice and half the nigella seeds, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Thread the paneer and veggies onto the skewers, trying to distribute everything evenly. TIP: You should have enough for 2-3 kebabs per person, depending on how tightly you pack them! Place the kebabs in one layer on the baking tray, pour over any excess marinade from the bowl then roast on the top shelf of your oven until the paneer is golden and the veggies cooked, turning once during cooking, 15-18 mins.

Meanwhile, roughly chop the coriander (stalks and all). Zest the lime. Trim then thinly slice the spring onion. Pop the remaining mango chutney into a small bowl and stir in the honey, half the coriander, the remaining nigella seeds and the juice of half the lime Stir in the olive oil for the drizzle (see ingredients for amount). Season to taste with salt and pepper.