John Torode and Lisa Faulkner served up tasty naan bread with spicy jacket potato filling and a mint, chilli and coriander dipping sauce on John and Lisa’s Weekend Kitchen.

The ingredient are: 500g plain white flour, 1 teaspoon salt, 1 teaspoon sugar, 15g fresh yeast, 100ml milk, 150ml natural yoghurt and 60ml clarified butter or ghee (melted).

For the Filling: 1 large Baking potato, Chat Masala or Garam Masala Spice Mix, 1 large red chilli, chopped finely and A handful of chopped coriander, including stalks.

For the Mint, Coriander and Chilli Coconut Dip: Small bunch coriander, Small bunch mint, 2 green chillies, ¼ tin coconut milk, 1 clove of garlic, Juice of one lime and Salt.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.