Mumbai-Spiced Beef & Pork Pie

• Add the butter and a good pinch of salt to the saucepan of veggies. Mash until smooth and cover to keep warm. • Preheat the grill to high.

• While the veggies are cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef & pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The curry paste is mild, but use less if you're sensitive to heat. Add Bengal curry paste and Mumbai spice blend and cook until fragrant, 1 minute. • Add tomato paste, the brown sugar and water and cook until slightly reduced, 1-2 minutes. Season generously with salt. • Stir through baby spinach leaves until wilted, 1 minute.

• Transfer the mince filling to a baking dish, then spread the cauli-potato mash over the top. • Sprinkle over shredded Cheddar cheese. • Grill pie until lightly golden, 5-10 minutes.

• Meanwhile, thinly slice pear. • In a medium bowl, combine pear, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.