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.

In the meantime, 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 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.

Transfer your naans to your serving plates.

Serve with your chips and baby leaves alongside, along with the mayonnaise for dipping.

Finish with a drizzle of olive oil over the salad.

Enjoy!