Nadiya Hussain served up a quick/speedy Welsh lamb bhuna curry with garlic naan on Nadiya’s British Food Adventure.

The ingredients are: 100ml olive oil, 1 tsp salt, 5 garlic cloves, peeled, 25g fresh root ginger, sliced, 2 small onions, roughly chopped, 1 large green pepper, seeds removed, roughly chopped, 2 large red chillies, roughly chopped, ½ tsp ground cinnamon, ½ tsp ground turmeric, 2 tsp curry powder and 800g boneless diced lamb leg and 15g fresh coriander, chopped.

For the naan: 200g self-raising flour, plus extra for dusting, 2 tbsp garlic granules, 1 tsp caster sugar, 1 tsp salt and 25g unsalted butter, softened, cut into cubes, plus extra for melting.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.