Pork and Potato Korma Curry Bowl

a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

b) When the oil is hot, add the pork mince to the pan and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) While the pork cooks, peel and grate the garlic (or use a garlic press).

a) Once the mince has browned, add the garlic, korma style paste and tomato puree. Stir-fry for 1 min.

b) Stir in the water for the sauce (see ingredients for amount), creme fraiche and the chicken stock paste. Bring to the boil.

c) Once boiling, reduce the heat and simmer until the sauce has thickened, 3-4 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Gently stir the potato and two thirds of the butter (see ingredients for amount) through the curry.

c) Taste and season with salt, pepper and a pinch of sugar if needed, then remove from the heat.

d) TIP: Add a splash more water if needed.

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) Remove from the oven and spread over the remaining butter (see ingredients for amount).