Cheesy Bacon and Egg Naan-Wich with Masala Beans and Breakfast Potatoes

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese. Drain and rinse the cannellini beans in a sieve.

Heat a drizzle of oil in a medium saucepan on medium heat. When hot, add the garlic and curry powder and cook, stirring, until fragrant, 30 secs. Be careful it doesn't burn (lower the heat if needed). Add the cannellini beans, vegetable stock paste and passata. Stir well to combine. Then reduce the heat to low and allow the beans to simmer gently until slightly thickened, stirring occasionally, 3-4 mins. When ready, take off the heat. Taste and season with salt and pepper if needed. Cover to keep warm.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay in the bacon rashers and fry until crispy and brown, 2-4 mins on each side. Remove to a plate lined with kitchen paper and cover to keep warm (keep the pan for the eggs). IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: Cook bacon thoroughly.

Five mins before the potatoes are cooked, pop the bacon pan back on medium-high heat. Once hot, crack each egg (1 per person) and fry for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. Meanwhile, pop the naans onto another baking tray and sprinkle over the cheese. Bake on the middle shelf of your oven until the cheese has melted, 3-4 mins. Remove from the oven and cut each naan in half widthways.