Make the dough: In a large bowl, combine the flour and salt. Add the warm water, yeast, honey and olive oil. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic. Place in a lightly greased bowl, cover and leave to rise for 1 hour or until doubled in size.

Make the paneer tikka: In a bowl, mix together the yoghurt, garlic, ginger, Kashmiri chilli powder, turmeric, tandoori masala, smoked paprika, ground cardamom, ground fenugreek leaves and salt. Add the paneer, onion and pepper and toss to coat. Thread the paneer, onion and pepper onto skewers.

Make the sauce: In a bowl, mix together the chopped tomatoes, tomato paste, ground cardamom, garam masala, salt, sugar and ground fenugreek leaves. Pour into the Instant Vortex Plus VersaZone Air Fryer and cook at 180°C for 10 minutes, stirring halfway. Stir in the double cream and chopped coriander.

Assemble the calzones: Preheat the oven to 220°C. Punch down the dough and divide into 2 equal pieces. On a lightly floured surface, roll each piece into a circle about 20cm wide. Place half the paneer tikka mixture and half the mozzarella on one half of each circle, leaving a 2cm border. Fold the other half of the dough over the filling and crimp the edges to seal. Transfer the calzones to a baking tray. Brush the tops with the melted butter and tandoori masala mixture.

Bake for 15-20 minutes until golden brown. Serve immediately, garnished with chopped coriander.