Wrestler's Naan Roll (+£2.00) Recipe

Warm and butter naan

Preheat a large skillet over medium heat. Brush both sides of the naan lightly with melted butter. Place naan in the skillet and warm for 1–2 minutes per side until puffed and lightly charred in spots. Remove to a board and keep warm while you prepare fillings.

Spread sauce: Spoon 2 tablespoons of the garlic yogurt sauce down the center of the warmed naan, leaving a 1–2 cm border.

Assemble roll: Layer fillings (see chosen option below) down the center of the naan. Top with pickled red onion, chopped coriander and a drizzle of chutney or ketchup if using. Roll tightly from one long edge into a wrap. Serve immediately, cut in half if desired.

Cook smoked streaky bacon

Heat a heavy skillet over medium-high heat and add 1 teaspoon olive oil. Lay the 6 slices of smoked streaky bacon in a single layer (trim if necessary). Cook 3–4 minutes per side until crispy in places but still bendable for rolling. Season with 1/2 tsp black pepper while hot. Transfer bacon to a paper-towel-lined plate to drain. Place bacon strips on the naan as you assemble.

Cook sausages

Heat 1 teaspoon olive oil in a skillet over medium heat. Add 2 large sausages and brown, turning frequently, about 8–10 minutes until cooked through (internal temp 71°C/160°F). When cool enough, slice each sausage lengthwise or into chunky diagonal slices for easy rolling.

Cook bacon

In the same skillet, add the 4 slices of streaky bacon and cook 3–4 minutes per side until crisp-tender. Drain on paper towel and pat away excess fat. Break or fold slices to fit the naan roll.

Sauté spinach and tomato (optional)

Wipe the skillet, add 1 tablespoon olive oil over medium heat, add 1/2 cup baby spinach and sliced tomato, season with 1/4 tsp salt and a pinch of black pepper, and sauté 1–2 minutes just until spinach wilts and tomato softens. Remove from heat.

Fry the egg

In a small nonstick pan, melt a little butter or oil over medium. Crack 1 egg and fry to your preferred doneness: sunny-side up (about 3 minutes) or over-easy (flip and cook 20–30 seconds). Season with 1/4 tsp salt and 1/4 tsp black pepper. Slide the egg carefully onto the naan on top of other fillings so the yolk adds richness when rolled.

Make quick garlic yogurt sauce (if not using store-bought): combine 3 tablespoons plain yogurt with 1 small crushed garlic clove, a pinch of salt and 1 teaspoon lemon juice. Adjust to taste. Use 2 tablespoons on the naan and reserve 1 tablespoon for serving.

Pickled red onion (if using): thinly slice red onion and toss with 1 tablespoon vinegar and a pinch of sugar and salt for 5–10 minutes to quick-pickle. Drain and use sparingly in the roll.