Jack Skipper Helps Serve Up SURPRISE Spread For Hardworking Mum | Shared Plates | Channel 4

Jack Skipper is here to lend a hand and help someone surprise a special person in their life with a home-cooked meal. In this episode, Jack’s helping Zeenah, who wants to say thank you to her amazing mum, Nazia. Since flying the nest, Zeenah hasn’t spent as much time with her mum as she’d like, so she’s enlisted some support to serve up a delicious home-cooked meal and spend some quality time together. Bringing a little bit of Zeenah’s Pakistani heritage to the kitchen, Jack has put together a simple menu of some of her mum’s favourite foods. Using Paneer and Aubergine, they’re cooking it in a completely new style that Zeenah and Nazia haven’t tried before. Spiced Paneer is paired with roasted aubergine, a zesty cucumber salad, harissa yoghurt and paratha. They're creating this special dish for them to enjoy together - but how will the menu compare to her mum’s cooking? https://www.maggi.co.uk/?dclid=CI2zvr6qvZMDFUMrBgAdU2IAHw Serves 4 Total Time: 30 Minutes Ingredients Main ● 2 large or 4 small aubergines ● 200g paneer, cubed ● 1 tbsp olive oil ● 1 sachet Maggi Shawarma Seasoning Harissa yoghurt ● 300g low fat greek yoghurt ● 2 tsp harissa paste ● Juice of 1 lemon Cucumber salad ● 1 large cucumber, diced ● Handful mint, chopped ● 1 tsp olive oil ● Juice of ½ lemon Sides ● 4 frozen parathas (optional) ● Fresh mint ● 80g pomegranate seeds ● 1 red onion Method 1. Halve the aubergines and score the cut side with a knife in a criss-cross pattern, taking care not to cut right through to the skin. Rub with olive oil and then sprinkle over most of the shawarma seasoning. 2. Toss the paneer with remaining shawarma seasoning. 3. Air fry aubergines at 190°C for 20-25 minutes until soft and golden, turning them a few times during cooking. Remove the aubergines, cover and keep warm. Air fry paneer at 190°C for 7–9 minutes until lightly crisp. 4. Mix harissa yoghurt ingredients. 5. Mix cucumber salad ingredients. If using the parathas, cook briefly in a non-stick frying pan until crispy. 6. Assemble: Spread harissa yoghurt, top with aubergine and paneer. Sprinkle mint, red onion and pomegranate seeds. Serve with parathas and cucumber salad. https://www.maggi.co.uk/?dclid=CI2zvr6qvZMDFUMrBgAdU2IAHw Oh look someone dropped the link to subscribe to our channel: https://www.youtube.com/@Channel4?sub_confirmation=1 If you enjoyed this video then why not take a moment to like, subscribe, and ferret around our other videos to see what else tickles your fancy. We’ve got everything from shorts to full episodes, so enjoy and stay Altogether Different.