Creamy Naanizza Bianca

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once cooked, drizzle over the honey (see pantry for amount), stir together, then remove from the heat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

While your bacon fries, mix together in a small bowl the creme fraiche with the chicken stock paste and half the Italian style cheese. Season with pepper.

Pop the naans onto a baking tray.

Pat the potato slices with kitchen paper to remove any excess moisture, then lay them over the naans. 

Spoon the creamy sauce over the potatoes and the base of your naans. Spread with the back of a spoon, leaving a 1cm border.

Sprinkle over the rosemary, bacon and remaining cheese. Bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

While your naanizzas are in the oven, cut the tomato into 1cm chunks.

In a medium bowl, mix the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Toss in the tomatoes and set aside until ready to serve.