Preheat the oven to 200°C (fan-assisted oven).

Place the sticks in a bowl of cold water.

Cut the paneer in half across the block and then into 1 sq.cm pieces, there should be about 8 pieces per paneer block.

Peel the onion, garlic and chilli and finely chop them in a mini chopper or with a knife.

Dice the tomatoes and add it all to a pan with olive oil, then fry for a couple of minutes.

Reduce the heat and add the passata, salt, pepper, apple cider vinegar and sugar, and let this simmer while you prepare the other ingredients.

Find a large ovenproof dish, grease it with olive oil and set to one side.

Cut the squash into long strips with a potato peeler, grease with a little oil and season with salt and pepper, then roll them around the paneer and place on the sticks.

Place the rolls closely together on the ovenproof dish.

Pour over the tomato sauce, drizzle with Taverna Finest and bake in the oven for 30 minutes.

Serve immediately with some good bread, fresh pasta or tasty salad.

Tip: If you prefer a firmer dish, you can add small chunks of good, day-old sourdough bread into the sauce before you drizzle with cheese and bake in the oven.