Finely slice your red onions. Finely mince your garlic and ginger. Finely chop your green chillies. Dice your aubergine into 2cm cubes.

Heat a glug of vegetable oil in a saute pan. Add your aubergine and fry for 5 mins until golden. Remove your aubergine from the pan.

Heat a glug of vegetable oil in the same saute pan. Add your cumin seeds and toast for 1 min. Add your red onion and cook over a medium heat for 25 mins until totally softened and caramelised.

Peel your potatoes, then chop them into 2cm chunks. Put these in a small saucepan with a large pinch of salt, then fill the pan with cold water. Bring to a boil, then simmer for 15 mins.

Add your garlic, ginger, chillies, garam masala, and tomato puree to the onion pan. Cook out for 2 mins, then tip in your spinach. Cook for 2 mins until wilted.

Once your potatoes are tender, drain them in a colander. Once they have dried off, tip them into the spinach mix along with your aubergines. Stir to combine, then season to taste with salt.

Grab your Deli Kitchen Garlic and Coriander Naans, and cut them in half.

Heat a frying pan over a medium heat. Add your naan herby side down, then sprinkle ¼ of your cheddar on top. Add ½ of your potato mix, the sprinkle with another ¼ of your cheese. Add your other half of naan garlic side up, then pop a piece of baking parchment on top.

Pop a heavy pan on top to press it, then cook for 3 mins. Once your cheese has melted, carefully flip your naan and repeat the pressing with the other side. Cook for another 3 mins.

Repeat with the rest of your mixture.

Cut each naan sandwich in half, then serve.