Croque Monsieur Inspired Ham and Cheese Naanizza

Heat the butter (see pantry for amount) in a large saucepan on medium-high heat.

Once melted, add the garlic and fry until fragrant, 1 min.

Stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir in the water for the sauce (see pantry for amount), then stir in the creme fraiche, Dijon mustard (add less if you'd prefer) and half the cheese.

Lower the heat, then simmer until the sauce has thickened and the cheese has melted, 1-2 mins.

Season with salt and pepper. Add a splash of water if it's a little too thick.

Pop the naans onto a baking tray.

Divide the cheesy sauce between them and spread with the back of a spoon, leaving a 1cm border.

Top with the sliced ham, then sprinkle over the remaining cheese.

When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Meanwhile, quarter, core and thinly slice the apple (no need to peel).

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, add the rocket and apple to the dressing and toss.