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

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop them 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, drain the sweetcorn in a sieve.

Grate the Cheddar cheese.

In a small bowl, combine the mayo, honey (see pantry for amount) and the vegan 'nduja (see ingredients for amount - use less if you'd prefer things milder). Set aside for serving.

In another small bowl, combine the tomato puree and sun-dried tomato paste. Season with salt and pepper, then mix well.

Increase your oven temperature to 240°C/220°C fan/gas mark 9.

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

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

When the wedges have about 10 mins remaining, move them to the middle shelf of your oven.

Bake the naanizzas on the top shelf until the cheese is golden and bubbling, 7-10 mins.

Share your cheesy naanizzas and wedges between your plates.

Drizzle the honey 'nduja mayo over your naanizzas or serve on the side for dipping.

Enjoy!