Creamy Gochujang and Mushroom Naanizza

While the chips bake, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Once the mushrooms have browned, lower the heat to medium and stir in the garlic. Fry for 1 min more.

Remove the garlicky mushrooms from the pan and set aside for later.

Pop the (now empty) frying pan on medium heat (no need to clean).

Add the creme fraiche, gochujang paste and honey. Stir until well combined, then remove from the heat. TIP: If your honey has hardened, pop it in a
bowl of hot water for 1 min.

Pop the naans onto a baking tray.

Divide the creamy gochujang sauce between the naans and spread out with the back of a spoon, leaving a 1cm border.

Top with the garlicky mushrooms, then sprinkle over the Cheddar.

When the oven is hot, bake the naanizzas on the middle shelf until the cheese is golden and bubbling and the base is crispy, 7-10 mins.

Meanwhile, in a medium bowl, combine the sweet chilli sauce and mayo. Stir in the coleslaw mix and season with salt and pepper. Trim and thinly slice the spring onions.