Paneer with spicy prawns

For the paneer: bring the milk to the boil in a deep, heavy-based pan and cook for 30 minutes, stirring frequently to prevent it from sticking to the bottom to the pan or burning.

Add half the chopped coriander, ground cumin, garlic, ginger, chilli flakes, cumin seed and Cajun seasoning. Add the lemon juice, then turn the heat up slightly – you’ll see the mixture start to separate. After half a minute or so, remove the pan from the heat and pour the mixture into bowl lined with a large sheet of muslin or cheese cloth.

Bring the edges of the cloth together and twist, then squeeze out the excess water from the cheese mixture over a glass bowl. Weigh down the bundle with a heavy pot filled with water and set aside for a few hours until there is no moisture left in the cheese – it should be firm and set.

Cut the cheese into thick slices. Heat a non-stick frying pan over a medium heat and fry the cheese for about one minute on both sides, or until golden-brown. Remove and set aside.

For the spicy prawns: return the pan used to fry the cheese to the heat and add the vegetable oil. Fry the onion with the garlic, ginger, cumin seeds and Cajun seasoning for 2-3 minutes, or until the garlic and onion are softened.

Add the sliced peppers and fry for a further 1-2 minutes, or until tender. Add the chopped tomatoes and cook for a further 4-5 minutes, or until the tomatoes break down and the sauce is thickened.

Add the prawns and paneer to the sauce and cook until the prawns turn pink and are cooked through. Serve with basmati rice, sprinkling over the chopped coriander to garnish.