Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, 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, peel and grate the garlic (or use a garlic press). 

Grate the cheese. Cut the tomato into 2cm chunks.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir in the tomato chunks. Set aside to macerate.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the North Indian style spice mix and fry until fragrant, 1 min.

Add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When the chicken has 5 mins left, put the naans onto a baking tray. Sprinkle with a little water, then scatter over the cheese. Pop the cheesy naans onto the middle shelf of your oven to warm through, 2-3 mins.

Meanwhile, add the garlic to the chicken and fry until fragrant, 1 min. While the loaded naans are in the oven, wipe out the frying pan.

Load the cooked chicken onto one half of each warmed cheesy naan. Drizzle over the mango chutney and gently fold the other half of the naan over.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the folded naans, gently pressing down with a spatula or heavy-bottomed pan.

Cook, pressing frequently, until the naan is golden and toasted and the cheese is melted, 2-4 mins per side.

When everything's ready, add the baby leaves to the tomato chunks and toss together. TIP: Don't add the leaves too early or they'll go soggy.

Cut each toasted naan in half and share between your plates.

Serve the salad and wedges alongside with mayo for dipping (see pantry for amount).