Prawn tikka bites

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the prawns (about 180g) in a glass bowl with the tikka masala curry paste, olive oil and the grated zest and juice of half a lemon. Heat a non-stick frying pan with a splash of oil and fry the prawns for a few minutes, turning, until golden and cooked. Set aside to cool.
2. Meanwhile, halve the naan bread horizontally, then cut into 25 bite-size pieces. Lay on a baking tray and drizzle with olive oil. Bake for 6-7 minutes until crisp. When ready to serve, top the naan pieces with a dollop of natural yogurt, a cooked prawn, a bit of mango chutney and a fresh coriander leaf. Season with black pepper and a squeeze of extra lemon juice.