Beef and Potato Keema Naans

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim the baby gem, halve lengthways, then thinly slice widthways.
c) In a medium bowl, mix together the red wine vinegar and olive oil for the dressing (see pantry 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 hot, add the beef mince and fry 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) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.

a) When the mince is browned, stir in the 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 pantry 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.
b) Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
c) Add the baby gem to the bowl of dressing and toss to coat.