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Cheesy Chorizo and Honey Naanizza
Cheesy Chorizo and Honey Naanizza

Cheesy Chorizo and Honey Naanizza

with Chips and Baby Leaf Salad

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Whether you're catching the game at home or pitch-side, enjoy this Cheesy Chorizo and Honey Naanizza in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.

Tags:
Family Friendly
•New
Allergens:
Milk
•Cereals containing gluten
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

70 grams

Mature Cheddar Cheese

(Contains: Milk)

60 grams

Tomato Puree

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

50 grams

Chorizo Slices

(Contains: Milk)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

50 grams

Baby Leaf Mix

15 grams

Honey

Not included in your delivery

1 tbsp

Water for the Sauce

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)4992 kJ
Energy (kcal)1193 kcal
Fat32.3 g
of which saturates11.5 g
Carbohydrate125.4 g
of which sugars21 g
Protein32.5 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Grater
•Small Bowl
•Medium Bowl

Instructions

Chip, Chip, Hooray
1

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.

Cheese Please
2

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.

Bake your Naanizzas
3

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.

Mix the Dressing
4

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.

Get Dressed
5

Just before everything's ready, toss the baby leaves through the dressing.

Serve
6

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!

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