• Preheat the oven to 240°C/220°C fan/gas mark 9. 
• Chop the potatoes into 2cm chunks.
• Pop onto a lined baking tray. Toss with salt, pepper and a drizzle of oil. Spread out and roast until golden, 25-35 mins. Turn the tray halfway through.
• Meanwhile, peel and grate the garlic (or use a garlic press).

TIP: Use two baking trays if necessary.

• Meanwhile, place a large pan over medium-high heat (without oil).
• When hot, cook the mince until browned, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle. 

• Add the garlic and North Indian spice mix to the pan with a drizzle of oil if needed. Fry for 1 min more.
• Pour 50ml water (per 2P), passata and stock into the pan.
• Cover and cook for 4-5 mins. Remove from the heat and stir through the peas. Season to taste with salt, pepper and sugar. 

TIP: Add a splash of water if the sauce is too dry.

• Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
• Cut the tomato into 2cm chunks.
• Quarter the lime.
• Toss the tomato and cucumber in a bowl and seaon to taste with salt, pepper and lime juice. 

• Once the mince is ready, spoon into an appropriately-sized oven dish, top with the roast potatoes and sprinkle over the cheese.
• Bake on the top shelf of the oven until the cheese has melted and is golden, 8-10 mins.

• Dish up spoonfuls of  curried cheesy mince hash. 
• Top with tomato and cucumber salad.
• Serve any remaining lime wedges alongside for squeezing over.