Meat-Free Mince Keema Naan With Cucumber Raita

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Put a large baking tray[s] in the oven to heat up (this will stop the base of your naan from going soggy!)

Peel and finely slice your shallot[s], then combine with your red wine vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt in a small bowl and set aside – this is your quick-pickled shallot

Heat a large, wide-based pan with a drizzle of vegetable oil over a high heat

Once hot, add your meat-free mince (remove the paper if required!) and cook for 4-5 min or until browned, breaking it up with a wooden spoon as you go

Chop your tomato[es] into wedges

Dissolve your vegetable stock mix in 100ml [130ml] [150ml] boiled water

Push the browned meat-free mince to one side of the pan

Add your ground cumin, garam masala and a drizzle of vegetable oil to the other side of the pan and cook for 1-2 min until fragrant

Add the tomato wedges and vegetable stock to the pan and stir everything together

Cook for 1-2 min or until reduced – this is your spiced meat-free mince

Meanwhile, spread your mango chutney over your naan[s] and add to the warmed baking tray[s]

Top the naan[s] with the spiced meat-free mince

Put the tray[s] in the oven and cook for 5-10 min or until golden – this is your meat-free mince keema naan[s]

While the naan[s] are in the oven, cut your cucumber in half lengthways, scrape out the inner seeds with a teaspoon and discard

Grate the deseeded cucumber and squeeze out any excess water

Add the grated cucumber, natural yoghurt and a pinch of salt to a small bowl and give everything a good mix up – this is your cucumber raita