Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, halve the baby plum tomatoes.

In a large bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount).

Season with salt and pepper and set aside for now.

Drain the sweetcorn in a sieve.

Grate the Red Leicester.

In a small bowl, mix together the tomato puree and BBQ sauce. Season with salt and pepper. 

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the sweetcorn and cook until charred, 3-4 mins. 

Stir in the Central American style spice mix (add less if you'd prefer things milder) and cook for 1 min more. 

Pop the naans onto a baking tray. Divide the BBQ sauce mixture between them and spread with the back of a spoon, leaving a 1cm border.

Top with the sweetcorn, then evenly sprinkle over the cheese.

Bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Just before the naanizzas are ready, add the baby leaves to the tomatoes and toss together.

Transfer your naans to your serving plates.

Serve with your chips and tomato and baby leaf salad alongside, along with the mayonnaise for dipping.