Ingredients Jump to Instructions ↓

  1. steak s

  2. 3 x 300g best-quality rump steak s

  3. a few sprigs of fresh coriander

  4. yoghurt dip

  5. 250g natural yoghurt

  6. 1/2 a lemon

  7. naan bread s

  8. 2 naan bread s

  9. paneer & spinach salad

  10. 200g prewashed baby spinach

  11. a small bunch of fresh coriander

  12. 1 packet of alfalfa sprouts

  13. 1 punnet of cress

  14. 1 large carrot

  15. 200g paneer cheese

  16. 3 tablespoons sesame seed s

  17. 1 lemon

  18. curry sauce

  19. 1/4 of a 283g jar of Patak's jalfrezi paste

  20. 1/2 a 400ml tin of coconut milk

  21. seasoning s

  22. olive oil

  23. extra virgin olive oil

  24. sea salt & black pepper

  25. mango dessert

  26. 2 ripe mango es

  27. 1 heaped teaspoon icing sugar

  28. a few sprigs of fresh mint

  29. 1 lime

Instructions Jump to Ingredients ↑

  1. to start Get all your ingredients and equipment ready. Put a griddle pan on a high heat. Turn the oven on to 180°C/375°F/gas 4.

  2. steaks Dollop 1/4 of the jar of jalfrezi paste into a large flat bowl and mix in the juice of 1/2 a lemon, a few good lugs of olive oil and a good pinch of salt & pepper. Put the steaks on top, rub this marinade all over them, then set aside and wash your hands.

  3. yoghurt dip Spoon the yoghurt into a dish. Finely slice the leafy tops of the sprigs of mint, then add to the yoghurt with a drizzle of extra virgin olive oil, the juice of 1/2 a lemon and a good pinch of salt. Take to the table and stir just before serving.

  4. paneer & spinach salad Tip the spinach on to a platter. Tear and scatter over most of the coriander leaves, top with the alfalfa sprouts and snip over the cress. Use a speed-peeler to peel the carrot into ribbons on top.

  5. nann breads Scrunch up a large piece of greaseproof paper under the tap, then flatten out and drizzle with olive oil. Wrap the naans in the paper and pop into the oven to warm through.

  6. steaks Use tongs to transfer the steaks to the screaming hot griddle pan. Cook for about 6 minutes in total, turning every minute, for medium-rare steaks, around 8 minutes in total for medium and about 10 minutes for well done. You know how you like your meat, so use your instincts and move it to a board once cooked to your liking. Put a small frying pan on a medium heat.

  7. curry sauce Put a small saucepan on a medium heat. Add 1/4 of the jar of jalfrezi paste, pour in 1/2 the tin of coconut milk, mix well, then leave to bubble and thicken.

  8. paneer & spinach salad Chop the paneer into bite-sized pieces and add to the hot frying pan with a splash of olive oil. Check on your steaks.

  9. curry sauce Once the sauce has boiled down to a nice consistency, turn the heat underneath down to low, or turn off. Check your steaks again.

  10. paneer & spinach salad Turn the paneer over – it should be nicely golden underneath. Add a good pinch of salt and 3 tablespoons of sesame seeds. Turn the heat down if it looks like it’s cooking too fast.

  11. mango dessert Slice both mangoes down either side of the stone. Take each half and score a crisscross pattern about 2cm down through the flesh, stopping at the skin. Turn the skin inside out so the mango pieces pop up. Trim the skin off the middle bit where the stone is, then either chop chunks of flesh off or eat them as a treat. Arrange the mango hedgehogs on a board and sieve 1 heaped teaspoon of icing sugar all over, then finely chop a few mint leaves and sprinkle over. Slice the lime into wedges for serving. Take to the table.


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