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, grate the cheese.

In a small bowl, mix together the tomato puree and water for the sauce (see pantry for amount). Season with salt and pepper.

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

Top with the chorizo slices, then sprinkle over the cheese.

When the chips have 10 mins left, bake your naanizzas on the middle shelf until the cheese is golden and bubbling, 7-10 mins.

While everything's in the oven, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Halve the baby plum tomatoes.

Just before everything's ready, toss the baby leaves and tomatoes through the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Share the naanizzas between your plates and drizzle over the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Serve the salad and chips alongside with the ketchup (see pantry for amount) for dipping.

Enjoy!