For me, a wintry main dish should be one that tickles all the senses; a bit of heat to stoke the internal flames, a little sweetness to lift the fog and some light and easy depth to satisfy the heart. What better way than to wrap it all in pastry? Homemade paneer tastes fabulous when heated through and even more so with the rose-scented harissa and sweet roasted parsnips that this pastry plait holds.
When making the paneer, I would suggest making it the night before you make the plaits, to allow the paneer enough time to set. It is important to use full fat milk, as any other milk will not contain enough fat. You will need a piece of tightly woven fabric such as muslin or handkerchief material for making the paneer, as this separates the curds from the whey – you can reserve the whey and use it to thicken curry bases.