Beef Madras with garlic naan bread

For the paste, blitz garlic, ginger, chilli and onion. Then cook out for few mins in a little hot oil. Add spices and roast (add a little stock if needed).

Add the beef and seal on all sides. Add beef stock and bring to the boil. Then add peppers, chopped tomatoes and reduce to a simmer for 40 minutes.

Sprinkle with coriander and serve. If too hot, add 1 tbsp natural yoghurt.

For the dough, sift flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.

Make a well in the middle of the flour mixture and pour in liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a soft dough. Knead well for 8-10 minutes, adding a little flour if dough is too sticky.

Place dough in oiled bowl, cover with damp tea towel and leave in a warm place for 10-15 minutes. Form the dough into 5 balls (or less for bigger naans). Preheat grill to medium and place a heavy baking sheet on the top shelf of the grill.

Roll the dough out thinly into teardrop shapes. Sprinkle over slices of garlic and press into surface of the dough. Place the naans on the hot baking sheet and grill for couple minutes or until golden brown. Put chopped garlic and fresh parsley into melted butter and brush on to naans and serve.