During Christmas my family and I eat throughout the day, you know, to keep the energy up! There are no rules around the five- or seven-a-day count, or consideration of portion controls during the festive season, and indulgence is high on the agenda. The table is laid with abundance and variety, and as we chat, chase children and chuckle, we consume copious canapés like these pretty, seasonal and utterly moreish spring rolls. They are filled with soft pillows of homemade paneer, sweet beetroot and butternut squash, nutty lentils and spice. The surprise ingredient is a hint of orange, because it’s Christmas.
I would suggest making the paneer the night before you make the spring rolls, 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.