Curried English Pea Soup With Paneer Stuffed Naan

Preparation

1. Preheat oven to 230deg;C/450deg;F/Gas 8
2. In a large heavy based saucepan, melt the butter, add the onion and garlic and gently fry for 2 minutes, add the curry paste, stirring constantly for a further 3 minutes, add the peas and stock and cook for 5 minutes or until the peas are cooked. Blend the soup and adjust the seasoning with sea salt and black pepper, if necessary.In a large heavy based saucepan, melt the butter, add the onion and garlic and gently fry for 2 minutes, add the curry paste, stirring constantly for a further 3 minutes, add the peas and stock and cook for 5 minutes or until the peas are cooked. Blend the soup and adjust the seasoning with sea salt and black pepper, if necessary.For the laksa; heat the oil in a wok or a large heavy based saucepan over a medium heat and fry the paste for 3-4 minutes until fragrant, stirring all the time, remove the heat if it is catching on the bottom.
3. To make the paneer naan, put the milk in a bowl, add sugar and yeast and stir. Set aside for 20 minutes until the yeast has dissolved.
4. Sift the flour, salt, pepper and baking powder into a bowl, add the yeast mixture, oil, egg and yoghurt, mix into a dough. Knead the dough for 10 minutes and place into a bowl, cover with cling film and leave in a warm place for an hour.
5. Knead the dough again for 3 minutes and divide into 6 balls, roll each ball into a tear-shaped naan and place on a greased baking sheet, places slices of paneer or halloumi onto the naan. Bake each naan in the hot oven for 3-4 minutes, they should puff up.
6. Place the naan under the grill about 10cm away from the heat for about 30 seconds to brown the naan slightly. Remove from the grill and keep warm under a clean tea towel. Repeat the process.
7. To serve, squeeze the lemon juice into the soup and stir well, serve with Greek Yoghurt and Paneer Naan Bread.