Creamy Truffle and Mushroom Naanizza

In the meantime, 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. Fry, stirring occasionally, until browned, 5-6 mins.

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

Once the mushrooms are browned, lower the heat to medium and stir in the garlic, then fry for 1 min more. 

Transfer the garlicky mushrooms to a bowl and set aside for later.

Add the creme fraiche and vegetable stock paste to the (now empty) pan and pop back on medium heat.

Warm through, then remove from the heat and stir until well combined. Season with a good grind of pepper.

Pop the naans onto a baking tray.

Divide the creamy sauce between them and spread 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 top shelf until the cheese is golden and bubbling and the base is golden, 6-8 mins.

Once your naans have finished cooking, remove them from the oven.

Sprinkle the truffle zest over each naan.