Cheesy Bacon and Egg Naan-Wich

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.
Once hot, add the garlic and curry powder and cook, stirring, until fragrant, 30 secs.
Stir in the vegetable stock paste, passata and cannellini beans, then reduce the heat to low and simmer gently until slightly thickened, stirring occasionally, 3-4 mins.
Once thickened, remove from the heat. Taste and season with salt and pepper if needed, then cover to keep warm.

While the beans simmer, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side.
Transfer to a plate lined with kitchen paper and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Set the pan with the bacon fat aside for later.

When the potatoes have 5 mins of roasting time left, pop the bacon pan back on medium-high heat.
Once hot, crack in each egg (1 per person) and cook 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.