Boil a kettle

Peel and grate half your red onion and add to a large bowl with your lean beef mince, half your curry powder and a pinch of salt

Mix thoroughly until fully combined (clean hands are the best way!), divide into 5 per person and shape into meatballs

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add the meatballs to the pan and cook for 2 min on each side or until browned

Once browned, transfer the meatballs to a plate and set aside (reserve the pan!)

While the meatballs cook, chop your potatoes (skins on) into bite-sized pieces

Peel and finely chop (or grate) your garlic

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork tender, then drain (save the pot!)

Reboil a kettle and return the reserved pan to a medium heat, once hot, add half the chopped garlic (you'll use the rest later!) and remaining curry powder with your ground smoked paprika and garam masala, cook for 1-2 min or until fragrant

Once fragrant, add your tomato paste and 150ml [200ml] [250ml] boiled water with your beef stock mix and 1 tsp [1 1/2 tsp] [2 tsp] sugar then add the meatballs to the sauce, reduce the heat to medium-high and cook, covered, for a further 12-15 min or until cooked through (no pink meat!) – these are your lean masala meatballs

Meanwhile, finely slice half your remaining red onion

Combine 1 tsp [1 1/2 tsp] [2 tsp] sugar and a splash of boiled water in a small bowl with your red wine vinegar and sliced onion, then give everything a good mix up – this is your quick-pickled onion

Wash your spinach, then remove one handful and pat dry with kitchen paper and set aside

Slice your hot dog bun[s] down the centre, being careful not to cut all the way through to the other side and open it out like a book

Heat a large, wide-based pan (preferably non-stick) over a medium heat and add your sliced hot dog bun[s], cut-side down, and cook for 2-3 min or until toasted

Once the potatoes are ready, return the reserved pot to a medium heat with a small knob of butter

Once the butter has melted, add your black mustard seeds, remaining chopped garlic and ground turmeric and cook for 2-3 min or until fragrant

Once fragrant, add the drained potatoes and washed spinach with a very generous pinch of salt and give everything a good mix up, cook for 2-3 min or until the spinach is wilted – these are your bombay potatoes