Mango-Glazed Beef & Cauliflower Curry

• Meanwhile, place slow-cooked beef brisket in a baking dish. Pour liquid from packaging over beef. • Sprinkle over Mumbai spice blend and turn to coat. Cover tightly with foil and roast for 12 minutes. • Turn beef, spread over mango chutney, then cover with foil and roast until heated through and the liquid has slightly reduced, a further 12 minutes.

• While the beef is roasting, heat a drizzle of olive oil in a medium saucepan, over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, finely chop cucumber and garlic. Pick and thinly slice mint leaves. Roughly chop roasted almonds. • In a small bowl, combine cucumber, mint and Greek-style yoghurt. Season with salt and pepper. • Bake naan bread directly on an oven wire rack until golden, 3-5 minutes.

• When the veggies are done, return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and Bengal curry paste until fragrant, 1 minute. • Add coconut milk, water (for the sauce) and the roasted veggies. Stir to combine and bring to the boil. • Reduce heat to medium and simmer until slightly reduced, 2-3 minutes. Season to taste.