fit for a feast

OTTOLENGHI CALLS JIKONI THE ONE RESTAURANT HE WISHED WAS HIS – AND THESE RECIPES FROM ITS CHEF, RAVINDER BHOGAL, PROVE WHY

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PANEER-STUFFED PADRON PEPPERS

serves 4 as a nibble

200g padron peppers Rapeseed oil, for frying

FOR THE PANEER

2 litres whole milk

4tbsp lemon juice

FOR THE STUFFING

1 small onion, very finely chopped

1 green chilli, very finely chopped

3tbsp finely crushed cashews

1½tsp cumin seeds, toasted and roughly ground

1½tsp chaat masala, plus extra for sprinkling 1tsp dried mango powder

Large handful of finely chopped coriander

Juice of 1 lime Sea salt and black pepper, to taste

1 Begin by making the paneer. Pour the milk into a saucepan and bring to the boil, then take off the heat and slowly pour in the lemon juice, stirring all the time. It should begin to curdle immediately. Leave to stand for 20 minutes.

2 For the stuffing, place the paneer in a bowl, crumbling it between your fingers, then add all the other ingredients and mix well.

3 Carefully make a vertical slit in each pepper. Stuff gently with the paneer mix and pre s s together the slit to close. Take a large frying pan and pour in enough oil to cover the base.

4 Place over high heat and, when the oil is hot, fry the peppers until they are blistered and wilting. Drain on kitchen paper – sprinkle over a little extra chaat masala and serve while hot.

LAMB AND AUBERGINE FATTEH