Harissa Sausage Naanizza

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Add the sausage meat to the pan, and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks, then drain and discard any excess fat. Remove from the heat and drain off any excess oil. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.

Meanwhile, pop the tomato puree and harissa paste into a small bowl, season with salt and pepper and mix together. TIP: Use less harissa if you don't like heat. Grate the Cheddar cheese.

Once the peppers are roasted, add to the cooked sausage meat pan. Pop the naans onto the (now empty) baking tray. Divide the harissa mix between them and spread with the back of a spoon, leaving a 1cm border. Top with the cooked sausage meat and peppers, then sprinkle over the Cheddar. Bake the naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Meanwhile, trim the baby gem and separate the leaves. Pop into a large bowl. Just before the naanizzas are ready, add the cider vinegar and a drizzle of olive oil to the lettuce. Season with salt and pepper, then toss to dress.