Beef and Potato Keema Naans

Peel half the the 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.
Peel and grate remaining garlic clove(s) (or use a garlic press). Cut the tomato into 2cm chunks.
Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways.
In a medium bowl for the salad, mix together the cider vinegar, a pinch of sugar and 1 tbsp oil (double both for 4p). Season with salt and pepper then set aside.

Heat a drizzle of oil in a pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Season to taste with salt and pepper.

When the mince is browned, add the grated garlic, tomato paste and North Indian style spice mix. Cook, stirring frequently, for 1 min.

Stir in the beef stock powder and 100ml water (double for 4p) into the pan. 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.
Carefully add the cooked potato to the beef. Stir through the sweet chilli sauce. Season to taste with salt and pepper

Meanwhile, pop the naans into the oven and bake until toasted and golden, 2-3 mins.
Remove the roasted garlic from the oven and mash with a fork.
Add the yoghurt to a small bowl and stir in the roasted garlic. Season with salt and pepper, then set aside.
Add the baby gem to the bowl of dressing and toss to coat.