Malaysian-style mince with chapattis

1. Heat the olive oil in a frying pan or wok over a medium heat. Fry the onion for 5-7 minutes, until soft. Add the garlic and spices and fry for 30 seconds, until fragrant. Increase the heat and add the mince. Fry for 3 minutes.

2. Add the greens and 3 tbsp water. Continue to cook for another 2½ minutes, until wilted. Remove from the heat, season and stir through the coriander stalks and 1 tbsp chutney with an extra 1 tbsp water to loosen.

3. Dry fry the chapattis to heat through, then quarter. Serve the chapattis topped with the mince and scattered with the coriander leaves, and extra chutney, if liked.

Cook’s tip Spicy mango chutney is a handy store cupboard ingredient. Add it to stews and soups for a hit of heat or stir through mayo, cream cheese or yogurt to give sandwiches or wraps extra flavour. It’s also delicious spread onto chicken, meat or fish towards the end of roasting or grilling to give an attractive and tasty glaze.