Directions

1. To make the naan, sift the flour, salt and sugar into a mixing bowl. Add the yeast and mix together. Make a well in the centre and add the butter and enough warm milk to make a soft but not sticky dough. Knead for 5-10 minutes until smooth, cover and leave in a warm place for about an hour until doubled in size.

2. To make the pickle, mix the carrot and courgette ribbons with the rice vinegar and season. Divide the naan dough into four balls then roll into teardrop shapes about 5mm (¼ in) thick. Cover with oiled clingfilm and leave to rise for about 20 minutes.

3. To make the curry, heat the oil in a large saucepan and fry the onion for 5 minutes until softened. Add the curry paste and stir for 2 minutes.

4. Add the potatoes and squash with the milk, stock, tomato purée and redcurrant jelly. Bring to the boil, then simmer gently for 10 minutes. Add the cauliflower and cook for a further 5 minutes or until the vegetables are just tender. Sprinkle with coriander.

5. Preheat the grill to hot.

6. Brush the naan with oil and grill for 3-4 minutes on each side. Serve with the curry and pickle.