Beef Keema Loaded Jacket Potato

Meanwhile, peel and grate the garlic (or use a garlic press).

In a medium bowl, combine a drizzle of olive oil, salt and pepper. Set the dressing aside for now.

When the potatoes have 15 mins remaining, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.

Once browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Stir the garlic, curry powder mix and tomato puree into the beef. Fry until fragrant, 1 min.

Mix in the beef stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Stir in the peas and a knob of butter (if you have any). Cook until the peas are piping hot, 1 min.

Season with salt and pepper. Add a splash of water if it's a little too thick.

Toss the baby leaves through the dressing.