Beef and Potato Keema Naans

a) Meanwhile, pop 1 garlic clove (unpeeled) 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 remaining garlic (or use a garlic press).
c) Trim the baby gem, halve lengthways, then thinly slice widthways.
d) In a medium bowl, mix together the red wine vinegar and olive oil for the dressing (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have any), then set aside.

a) Heat a large frying pan on medium-high heat (no oil).
b) Once the pan is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle
c) Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

a) When the mince is browned, stir in the grated garlic, tomato puree and North Indian style spice mix. Cook for 1 min.
b) Stir in the beef stock paste and 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 the potatoes are cooked, drain in a colander, then carefully add to the beef. Stir in the mango chutney. Season to taste.

a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 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.