Katsu Curry Butter & Naan

1: For the katsu curry butter, heat the vegetable oil in a pan, then add your ground spices and warm through for 2 minutes until combined.

2: In a food processor (or in a bowl), add soft flora plant butter and the katsu curry spice mix, then mix until combined. Season with salt and pepper, then set aside.

3: For the naans, combine all the ingredients in a large mixing bowl, then mix well with a spoon until a rough dough forms.

4: Place on a clean, floured surface, and knead until a smooth dough forms. Don't be afraid to add more flour to prevent sticking.

5: Leave to rest for 10-20 minutes if you like, or cook straight away. Get a frying pan on medium-high heat, and dry-fry the naans for 3-5 minutes on each side until nice black leopard spots appear.

6: To finish, brush the naans with the katsu curry butter on either side while they finish cooking. Serve with a spoonful of butter on top, spring onions, and fresh coriander!