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Method

1. Place the spinach in a colander inside the sink. Pour hot kettle water over the top to wilt. Once the spinach has wilted, refresh under cold running water. Squeeze as much water as you can out of the spinach and roughly chop. Set aside.

2. Next, make the garlic butter for the garlic naan toast. In a bowl, use the back of a fork to squash together the softened butter, garlic, nigella seeds and coriander. Set aside.

3. To make the bhurji, melt the butter in a non-stick pan set over a medium heat. Add the cumin and onion. Gently fry the onions until they turn a light golden brown, about 5 minutes.

4. Next add the ginger, chilli, tomato, ground coriander, dried fenugreek leaves, turmeric, garam masala and salt. Stir well and cook for 2–3 minutes.

5. Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs.

6. Finally, add the wilted spinach and stir well over the heat for a further 1–2 minutes. Garnish with chopped red onions and tomato.

7. To cook the garlic naan toast, spread one side of the bread with garlic butter and place it butter-side down in a hot frying pan for 1–2 minutes until golden. Flip the bread and toast on the other side for a further 1–2 minutes. Halve the toast and serve alongside the bhurji.