Dishoom It Yourself

Dishoom makes a mean breakfast, and here’s how you can do it yourself using a few things from the fridge and that naan you forgot about after last night’s curry take-out.

• crisp a pack of bacon under the grill and render the fat right off
• slap the naan under the grill (mine was Peshwari) and warm it both sides
• scoop 2 large tablespoons of Branston Pickle into a ramekin
• add 10 or so shakes of Tabasco to the pickle, then mix
• open up the naan and spread some Philidelphia soft cream cheese
• layer the bacon and the pickle
• sprinkle some chopped coriander and black pepper over
• cover, fold and slice

I haven’t taken a photo of my food since I paid money for Hipstamatic photo filters, but here you go: