Ultimate Burrata Naanizza and Herby Potatoes

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat. 

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, grate the cheese. Drain the burrata.

Halve any thick broccoli stems lengthways.

When the potatoes have 15 mins left, pop your broccoli onto the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. Return to the oven for 3-4 mins. 

The broccoli will finish cooking later on the naanizzas. 

In the meantime, pop the naans onto a baking tray.

Divide the marinara sauce between them and spread with the back of a spoon, leaving a 1cm border. Sprinkle over the cheese. 

Once the broccoli is slightly tender, remove them from the oven and arrange over the naans. Season with salt and pepper. 

Bake on the top shelf until the cheese is melted and the broccoli are tender, 8-10 mins.

While everything's in the oven, in a small bowl, combine the pesto and olive oil (see pantry for amount).