Chilli Cheese Naan Toastie With Curried Mayo

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then boil a kettle

Chop your waxy potatoes in half, lengthways

Add the chopped potatoes to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil, half your curry powder and a pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 25-30 min or until golden – these are your curried potatoes

Peel and finely chop your shallot[s]

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your coriander finely, including the stalks

Grate your cheddar cheese finely

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can and chop roughly

Add the grated cheese to a bowl with the wilted spinach, chopped shallot, chopped chilli and chopped coriander

Add a dollop of your mayo (you'll use the rest later!) and mix it all together – this is your chilli cheese filling

Top your naan[s] with the chilli cheese mix and spread evenly – this is your chilli cheese naan[s]

Add the chilli cheese naan[s] to a baking tray (or two!) and put the tray[s] in the oven for 8-10 min or until the cheese has melted and started to brown

Meanwhile, combine the remaining mayo and remaining curry powder in a bowl with half your white wine vinegar – this is your curried mayo

Wash your salad, then pat dry with kitchen paper

Add your salad to a bowl with the remaining white wine vinegar and a drizzle of olive oil and toss – this is your dressed salad

Once cooked, dollop your green tomato chutney over the chilli cheese naan[s] and fold in half – this is your chilli cheese naan toastie