Asma Khan served up tasty Keema toastie with chips, coriander and Mint Chutney, and a tomato chutney with prunes and apricots on James Martin’s Saturday Morning.

The ingredients are: coriander and Mint Chutney are: 2 cloves of garlic, 200g fresh coriander leaves and upper stems, roughly chopped, 3 spicy green chillies, 2 tbsp fresh lemon juice, ½ tsp brown sugar, 1 tsp salt and 2 tbsp cold water.

For the tomato chutney with prunes and apricots: 2 tbsp vegetable oil, 4 dried red chillies, ½ tsp panchporan, 6 garlic cloves, crushed, 1 piece fresh ginger, 2.5 cm long, peeled, and cut into thin slivers, 2 x 400-g tins chopped tomatoes, 2 tbsp sugar, 1 tsp salt, 4 dried prunes, quartered, 6 dried apricots, quartered and 2 green chillis, to garnish.

For the Keema Mattar: 1/2 tsp cumin seeds, 2 tbsp vegetable oil, 2 green cardamom pods, 2.5-cm piece of cassia bark, 2 dried red chillies, 2 small Indian bay leaves (tej patta), 1 onion, finely chopped, 1 tsp ginger paste, 1/2 tsp garlic paste, 500g minced beef (10 percent fat), 1/2 tsp ground turmeric, 1 tsp ground coriander, 1/4 tsp chilli powder, 3/4 tsp salt, 1 tbsp tomato puree, 75ml hot water, 50g frozen peas, 1 tbsp fresh lemon juice and fresh mint leaves, to garnish.

See recipes by Asma Khan in her book titled: Ammu – TIMES BOOK OF THE YEAR 2022 Indian Homecooking to Nourish Your Soul available from Amazon now.