Cheesy Chorizo and Honey Naanizzas
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Cheesy Chorizo and Honey Naanizzas

with Chips and Baby Leaf Salad

Family Friendly
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time15 minutes


serving amount

450 grams


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


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
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Small Bowl
Medium Bowl



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.

10 mins before the chips are raedy, bake on the middle shelf until the cheese is golden and bubbling, 7-10 mins.


While everything is 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.


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


Share the naanizzas between your plates. Drizzle over the honey.

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


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