2 homemade naan breads
6 rashers bacon
2 tablespoons cream cheese
2 tablespoons chili jam or chutney
2 tablespoons fresh coriander
Cook the bacon in a frying pan over a high heat until crisp, then drain on kitchen paper. Warm the naans a little in the oven. Spread one half of each naan
with 1 tbsp each of cream cheese and chutney. Place the bacon on top.
Sprinkle each with coriander and grind a little black pepper on top. Fold the other half of the naan over to create a semi-circle, and cut each naan in half.
bacon recipe source: Gemma Thomas, My South East London Kitchen, December 20, 2014