Chilli-Cheese Naan With Tandoori Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice thickly

Combine your ground smoked paprika and curry powder with half your natural yoghurt (you'll use the rest later!) in a bowl

Add the chicken and sliced pepper to the bowl with a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up

Add the coated chicken and pepper to a baking paper-lined baking tray (or two!)

Put the tray[s] in the oven for 20-22 min or until the red pepper is slightly charred and the chicken is cooked through (no pink meat!)

(Doubled your protein? Do this in batches!)

While the chicken is in the oven, cut your green chilli[es] in quarters lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Grate your cheddar cheese, using the fine side of the grater

Once the tandoori chicken is cooked, remove the baking tray[s] from the oven

Transfer the tandoori chicken to a clean board, reserving the tray[s]

Re-line the reserved baking tray[s] with baking paper, add your plain naans and top with the grated cheddar, chopped chilli (can't handle the heat? Go easy!) and charred pepper

Put the tray[s] in the oven for 4 min or until the bread is warmed through and the cheese has melted – this is your chilli-cheese naan

Meanwhile, shred apart the tandoori chicken using two forks – this is your pulled tandoori chicken

Wash your spinach, then pat dry with kitchen paper