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12 rashers smoked streaky bacon
2 x packs 2 mini tandoori naans
6 tbsp soft cheese
2 tbsp chilli jam
Fresh coriander, to serve (optional)
Preheat the grill to medium-high and lay the bacon on the grill rack. Cook for 2-3 minutes, until sizzling. Turn and cook for 1-2 minutes more, until cooked through and golden; blot on kitchen paper.
Grill the naans for 1 minute 30 seconds, turning halfway, until warm. Spread one side with the soft cheese, then spoon over the chilli jam. Add the bacon, plus a few sprigs of coriander (if using), then fold the naan in half to make a sandwich. Serve straight away.
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