Meat-Free Mince Keema Pav With Roast Potatoes

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Chop the potatoes (skins on) into bite-sized pieces and add to a baking tray

Drizzle with vegetable oil, add the ground turmeric with a pinch of salt and give everything a good mix up

Put the tray in the oven for 20-25 min or until crisp and cooked through – these are your turmeric roast potatoes

Peel and finely dice 1/2 [1] red onion

Slice the remaining onion as finely as you can

Dice the tomatoes

Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

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

Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until starting to soften

While the onion softens, peel and finely chop (or grate) the garlic

Once the onion has softened, add the chopped garlic with the ground cumin, ground coriander and half the chopped chilli (can't handle the heat? Go easy!)

Cook for 1-2 min further or until fragrant

Once fragrant, add the tomato paste and vegetable stock mix to the pan

Add the plant-based mince (remove the paper if required!), increase the heat to high and cook for a further 4-5 min or until it's starting to brown, breaking it up with a wooden spoon as you go

Meanwhile, boil half a kettle

Once the meat-free mince has browned, add the garam masala to the pan with 300ml [500ml] boiled water and cook for 3-4 min further or until the sauce has thickened – this is your meat-free mince keema pav

Slice the brioche buns in half

Add the brioche halves to a baking tray and put in the oven for 3-4 min or until warmed through

Once done, spread the warmed brioche halves with butter

Add the sliced red onion and diced tomato to a bowl with a generous pinch of salt and a drizzle of olive oil

Give everything a good mix up – this is your tomato & red onion salad