Beef and Potato Keema Naans

a) Peel 1 garlic clove, wrap in foil with a drizzle of oil, roast in the oven for 10 mins. b) Peel and grate the other garlic clove (or use a garlic press). d) Trim the spring onions then slice thinly. e) Add the red wine vinegar to a medium sized bowl along with a pinch of sugar and oil (see ingredients for amount). Mix together and set aside.

a) Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. b) Whilst the mince cooks, remove the roasted garlic from the oven, crush into a paste with the back of a fork. c) Add the natural yogurt to a small bowl and stir in the crushed garlic. Season with salt and pepper and set aside.

a) Once the mince is cooked, drain off any excess fat and season with salt and pepper. b) Return the frying pan with the mince to medium-high heat, add half the nigella seeds, remaining garlic, tomato puree and north Indian style spice mix. cook stirring frequently for 1 minute. c) Pour in the reserved potato water (see ingredients for amount) and stir in the beef stock powder, bring to the boil and simmer until the mixture has thickened, 3-4 mins. Tip: Add a splash of water if the mix is too dry.

a) Once the potatoes are cook, drain them in a colander. Carefully stir the potato chunks into the pan with the beef, taste and season with salt and pepper. b) Place the naans in the oven and bake until toasted and golden, 2-3 mins. c) Add the baby leaves to dressing toss to coat.