a) Drain the sweetcorn in a sieve.

b) Heat a drizzle of oil in a large frying pan on high heat.

c) Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

d) Once charred, remove from the heat and set aside.

a) Meanwhile, halve, peel and thinly slice the onion. 

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Drain and rinse the lentils in a sieve.

d) Peel and grate the garlic (or use a garlic press).

a) Heat a medium saucepan on medium-high heat with a drizzle of oil.

b) Once hot, add the onion and pepper to the pan and stir-fry until softened, 4-5 mins.

c) Add the garlic, tomato puree, ginger puree and tandoori masala mix. Cook until fragrant, 1 min.

a) Stir in the lentils, veg stock paste, sugar and water for the dal (see pantry for both amounts). Bring to the boil and simmer until thickened, 3-4 mins.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the creme fraiche and half the charred corn.

c) Bring to the boil, then remove from the heat. Stir through half the butter (see pantry for amount) until melted.

a) Meanwhile, cut the naans in half widthways, then toast in your toaster until golden.

b) Spread with the remaining butter (see pantry for amount).

c) Taste and season the dal with salt and pepper if needed. TIP: Add a splash of water if you feel it needs it. 

a) Share the dal between your bowls. Scatter over the remaining charred corn.

b) Serve the naan alongside for dipping and scooping.