● Knead the dough for about 10 minutes until it becomes elastic. Leave it in a warm place - either on your worktop covered with the bowl if the room is warm, or in a lightly oiled bowl covered with cling film, to rise for approximately 2 hours until it has at least doubled in size.

● Divide the dough into three balls. Add a teaspoon of curry powder and a teaspoon of turmeric to the first ball; a tablespoon of sweet paprika to the second and a tablespoon of ground cumin to the third.

● Shape the buns and lay them on an oven tray (leave 2cm between them to rise when cooked) and cook at 180°C in a fan oven for about 10 minutes until golden.

● Cool on a wire rack.

● Meanwhile, slice the courgettes, tomatoes and the goat's cheese.

● Wash and dry the basil.

● To assemble your skewers, halve each bun and slide the first half onto a wooden skewer. Add alternating slices of courgette, tomato and cheese with a few basil leaves and sundried tomatoes.

● Finish with the second bun half.

homecookingbyfabienne.co.uk