Beef and Potato Keema Naans

a) Peel 1 garlic clove, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast in the oven until soft, 10-12 mins.
b) Peel and grate the other garlic clove(s) (or use a garlic press).
c) Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways.
d) In a medium bowl, mix together the cider vinegar, a pinch of sugar and the oil (see ingredients for amount). Season with salt and pepper then set aside.

a) Heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
b) Once the mince is cooked, drain off any excess fat and season with salt and pepper.
c) Remove the roasted garlic from the oven and mash with a fork.

a) When the mince is browned, add the grated garlic, tomato puree and North Indian style spice mix. Cook, stirring frequently, for 1 min.
b) Stir in the beef stock paste and the water for the sauce (see ingredients for amount). Bring to the boil, then simmer until thickened, 3-4 mins. TIP: Add a splash of water if needed, but you don't want the mixture too wet or the naan will become soggy.
c) When cooked, drain the potatoes in a colander, then carefully add to the beef. Stir in the mango chutney, then season to taste with salt and pepper

a) Meanwhile, pop the naans into the oven and bake until toasted and golden, 2-3 mins.
b) Add the yoghurt to a small bowl and stir in the roasted garlic. Season with salt and pepper, then set aside.
c) Add the baby gem to the bowl of dressing and toss to coat.