For the Bacon Naan Sandwich – Serves 4
- 12 rashers of smoked streaky bacon
- 8 mini naan breads
- Soft cream cheese
- Sweet chilli jam
- Fresh coriander
- Lambs lettuce
- Red onion, thinly sliced
- One large tomato cut into small chunks
- 900g frozen fries
- 1 tsp red chilli powder
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- Few pinches of crushed sea salt
- 2 tbsp rapeseed oil
- 1 tbsp cumin seeds
- 5 tbsp hamburger relish
- 5 tbsp tomato ketchup
- 1 tbsp sugar
- 1/2 red onion finely chopped
- 1 tbsp mixed garlic/ginger paste
To start, you need to make the sauce. Heat the oil in a small saucepan over a medium heat, when hot, add the cumin seeds and fry for around 30 seconds. Add the hamburger relish and ketchup and bring to a simmer. Stir in the sugar and cook for a further minute, then add the chopped onion and the garlic/ginger paste, season with a little salt, stir through and then set aside.
Cook your fries according to packet instructions (varies depending if oven fries or you are air frying). When the fires are cooked season them with the chilli powder, cumin, coriander and a little salt to taste. Whilst the fries are still hot, add them to the pan with the sauce, stirring so the fries are evenly coated. Plate up and serve alongside the bacon naan.
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