2 Meals: Beef Aloo Gosht & Spiced Beef Pasty

Meal 1:

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish (or two!) with a matching lid with a drizzle of vegetable oil over a medium-high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Once hot, add your diced beef and cook for 2-3 min or until lightly browned

Meanwhile, peel and roughly chop your red onion[s]

Roughly chop your tomato[es]

Chop your potatoes (skins on) into bite-sized pieces

Once lightly browned, reduce the heat to medium and add the chopped onion and chopped tomatoes to the dish[es] with the chopped potatoes

Add your curry powder with your garam masala and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, then give everything a good mix up

Add 550ml [700ml] [850ml] boiled water with your tomato paste, ginger & garlic paste and your beef stock mix

Bring to the boil over a high heat and season with a generous pinch of salt and pepper, then cover with the lid and put the dish[es] in the oven for 55 min or until the sauce has thickened and the beef is cooked through – this is your beef chuck aloo gosht

Once the aloo gosht has had 30 min, reboil the kettle

Add your white long grain rice with a pinch of salt to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Serve half the beef chuck aloo gosht (serve more of the sauce today, you'll eat the rest tomorrow!), then dollop over your mango chutney and sprinkle with your crispy onions

Serve the baked rice to the side

Dig in!

Cool the remaining beef chuck aloo gosh quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Meal 2:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Dust your work surface with a generous sprinkling of flour, unwrap your puff pastry and roll it to approx 0.2cm thickness with a rolling pin

Transfer the pastry to a baking paper-lined baking tray (or 2!)

Add the remaining beef chuck aloo gosh with a pinch of salt and pepper to one half of the pastry, in a triangle shape

Fold the pastry over the filling and crimp the edges with a fork, so that you have a giant triangle[s], then score a hole in the middle

Put the tray[s] in the oven for 25-30min or until the pastry is golden and puffed up and the filling is piping hot – this is your curry beef pasty

Meanwhile, combine your natural yoghurt with your mint sauce – this is your minty dip

Wash your salad, then pat dry with kitchen paper