Mix Jalfrezi paste with with lemon juice, olive oil and salt and pepper. Rub marinade into steaks then set aside.

Spoon yoghurt into dish, add sliced mint leaves, olive oil lemon juice and salt.

Mix spinach with coriander leaves, top with alfalfa sprouts, cress and grated carrots.

Cook steaks in hot pan for 10 minutes, turning every minute.

Cook Jalfrezi paste in saucepan over medium heat with 1/2 coconut milk and thicken.

Chop pander into small pieces and fry with olive oil.

Once sauce has reached nice consistancy, turn heat down.

Turn paneeer over, add salt and sesame seeds. Turn heat down if cooking too fast.

Cut mangoes into halves with squares. Chop flesh off of seed. Arrange mango on board, sprinkle with icing sugar and mint elves and serve with lime wedges.

Move steaks onto board and drizzle with olive oil.

Add pander to salad and serve with lemon wedges.

Slice steaks and serve with coriander leaves.

Serve with curry sauce and Naan breads warmed.