Loaded Sausage & Egg Naan With Coriander Chutney

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potato[es] (skins on) into bite-sized pieces

Chop your tomatoes into wedges

Line a baking tray with tin foil (or two!)

Add the chopped potatoes and tomato wedges to one side of the baking tray[s]

Sprinkle over your ground coriander with a little drizzle of olive oil and a pinch of salt and pepper

Add your sausages to the other side of the baking tray[s] and put it in the oven for 20-25 min or until the sausages are cooked through

While the sausages and potatoes are in the oven, chop your coriander finely, including the stalks

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Add most of the chopped coriander (save a little for later!), the chopped garlic and the chopped ginger (not a big garlic fan? Try using less!) to a small bowl with 1 tsp [1 1/2tsp] [2 tsp] cold water and give everything a good mix up

Add the white wine vinegar, 1 tbsp [1 1/2tbsp] [2 tbsp] olive oil, a pinch of sugar and mix to combine – this is your coriander chutney

Peel and finely chop your shallot[s] and combine it with the remaining chopped coriander – this is your shallot salad

Combine your mayo and mint sauce with a splash of cold water in a small bowl– this is your mint mayo

When your sausages are almost ready, add your naan[s] to a separate baking tray and put the tray in the oven for 3 min or until the bread is hot

Meanwhile, heat a medium, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat

Once hot, crack your egg[s] into the pan

Tip: Give your eggs a little shake before you crack for perfectly centred yolks!

Cover with a lid and cook for 2-3 min or until done to your liking