Jamie's Beef Keema 'Nachodums' Melt

1 - Prep the veg - Finely dice 1 brown onion. Peel and mince 3 cloves of garlic. Peel and grate 10g of ginger.

2 - Cook the onion - Heat 1 tbsp of olive oil in a large oven-safe frying pan over a medium-high heat. Add the onion and cook for 5-6 minutes, stirring occasionally, until soft and golden.

3 - Start the keema - Add the garlic, ginger, 2 tsp of garam masala and 2 tsp of ground cumin and stir for 30 seconds until fragrant. Turn the heat up to high, add 500g of beef mince and break it up well with a wooden spoon. Season generously with salt and pepper.

4 - Brown the beef - Cook for 6-8 minutes, until deeply browned and any liquid has completely evaporated.

5 - Add the peas and stock - Stir in 2 tbsp of tomato purée and cook for 1-2 minutes. Crumble in half a beef stock cube and pour in 200ml of water, then tip in 100g of frozen peas.

6 - Simmer the keema - Stir through the remaining 1 tsp of garam masala and cook for 4-5 minutes, until some of the stock has evaporated, leaving a thick, ragu like consistency. Taste and adjust the seasoning

7 - Make the raita - While the keema simmers, preheat the grill to its highest setting. Then, finely chop 10g of fresh mint and stir it through 60g of Greek yoghurt in a small mixing bowl.

8 - Top with cheese and chillies - Grate 125g of mature cheddar and scatter it evenly over the keema. Finely slice 2 green chillies and lay them on top. Slide the pan under the grill and cook for 2-3 minutes, until the cheese bubbles and blisters at the edges.

9 - Arrange the poppadums - Carefully remove the pan from the grill - remember the handle will be hot! Place 65g of mini poppadums around the outside edge of the pan, ready for scooping!

10 - Add the toppings - Dollop over the raita and 4 tbsp of mango chutney. Finely dice half a red onion and roughly tear the leaves from 10g of coriander, then scatter both over the top.

Take the pan straight to the table and DIG IN!