Nadiya Hussain served up a tasty keema plate pie with lamb mince and art masala mix on Saturday Kitchen.

The ingredients for the filling are: 2 tbsp vegetable oil, plus extra for greasing, 2 garlic cloves, crushed, 1 onion, finely chopped, 1 tsp salt, 450g lamb mince, 3 tbsp art masala mix (see recipe here), alternatively you can use garam masala, 400g tin butter beans, drained, 2 spring onions, thinly sliced and small handful fresh coriander.

For the pastry: 2 x 320g packs ready-rolled shortcrust pastry, 1 free-range egg, beaten, 1 tsp chilli powder and pinch rock salt.

See recipes by Nadiya in her book titled: Nadiya’s Simple Spices available from Amazon now.