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. Peel and grate the other garlic clove (or use a garlic press).
b) Trim the root from the baby gem lettuce then halve lengthways and thinly slice widthways.
c) Trim and thinly slice the spring onion.
d) Add the red wine vinegar to a medium-sized bowl along with a pinch of sugar and the olive oil for the dressing (see ingredients for amount). Mix together and set aside.

a) Heat a drizzle of oil in a frying pan on high heat.
b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.
c) While the mince cooks, remove the roasted garlic from the oven, crush into a paste with the back of a fork.
d) Add the natural yoghurt 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 cooked, 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 gem to the dressing, toss to coat.