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 baby gem, halve lengthways, then thinly slice widthways.

d) In a medium bowl, mix together the red wine vinegar, a pinch of sugar and the olive oil for the dressing (see ingredients for amount). Season with salt and pepper, then set aside.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) When the oil 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) Remove the roasted garlic from the oven and mash with a fork.

a) Return the frying pan with the mince to medium-high heat. 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) Drain the cooked potato in a colander then carefully add to the pan with 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.