Beef & Potato Curry

• Meanwhile, finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic 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 the rice is tender and the water is absorbed, 10 minutes.

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

If you've swapped your beef strips for beef rump, heat the frying pan as above. When the oil is hot, season the beef with salt and pepper. Cook the beef for 2-3 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes, then slice.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add tomato paste (see ingredients), Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

Return the sliced beef to the pan as above.