Peppery Steak Curry With Homemade Rotis

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and put a large baking tray (or two!) in the oven to heat up

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out lengthways with a rolling pin into a long rectangle or until it is approx. doubled in length

Once rolled into a long rectangle, roll it up into a tight log[s], then cut the log[s] in half (1 piece per person!)

Place the pastry round[s], spiral side up and squash with the palm of your hand into a flattened disc, then roll the disc[s] out into large circles (roughly the thickness of a pound coin) with a rolling pin

Remove the heated tray[s] from the oven and add a small drizzle of vegetable oil, add your pastry disc[s] and top with another small drizzle of vegetable oil

Put the tray[s] back in the oven for 15 min, turning once half way, or until the pastry is until golden, cooked through and the edge has puffed up – this is your roti paratha[s]

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat, then reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked, once cooked, remove from the heat and keep covered until serving

Peel and finely slice your red onion[s], deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely chop (or grate) your garlic and ginger

Boil a kettle

Heat a large dry pan (preferably non-stick) over a medium heat

Once hot, add your cracked black pepper and cook for 1 min or until fragrant and toasted

Once fragrant, add the sliced onion and sliced pepper with a small drizzle of vegetable oil and a pinch of salt and cook for 3-4 min or until the onion is softened

Once softened, add the chopped ginger & garlic with your garam masala and curry powder and cook for 2 min or until fragrant

Once fragrant, add your tomato paste and cook for 30 secs, then add your beef stock mix and 400ml [520ml] [680ml] boiled water with a pinch of sugar

Bring to the boil over a high heat, then reduce to medium and cook for 8-10 min or until the onions and peppers have softened – this is your peppery curry

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

Pat your rump steak[s] dry with kitchen paper and season with a generous pinch of salt and pepper on both sides

Once very hot, add the rump steak[s] to the pan, for rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steaks are cooked, transfer to a plate to rest

Pick your coriander from their stems, discard the stems

Slice the rested steak on a clean board

Add the sliced steak and any remaining juices to the pepper curry with a small knob of butter and a pinch of salt

Stir it all together and cook for 1 min further or until warmed through – this is your peppery steak curry