For Breakfast:

1. Start preparing a scrambled egg, whisk the eggs with the cream in a small bowl, season with salt and pepper, add a knob of butter and set on a bain-marie mixing from time to time until egg scramble, stir in the cheddar and chives.
2. Spread naan bread with garlic butter and grill or warm up in preheated oven.
3. Take out of the oven and top up with the scrambled egg. Garnish each naan with a grilled tomato, avocado slices and the crispy bacon.

For Snacking:

1. Season the diced aubergine with salt and pepper, drizzle with olive oil, mix with the garlic and pan fry slowly till aubergine is soft. Remove from the heat and sprinkle with freshly chopped mint.
2. Meanwhile, season the drained chickpeas with cumin powder, salt and pepper, drizzle with a spoon of olive oil and roast till crispy.
3. Spread the naan bread with garlic butter and grill or warm up in a preheated oven. Take out of the oven and divide the aubergine between the 2 breads. Top up with the crispy chickpeas, spinach, a drizzle of sesame oil and sesame seeds.

For Dessert:

1. Dredge naan bread with icing sugar and warm up in preheated oven.
2. Beat lightly the mascarpone cheese with the icing sugar and lemon zest, spread between the 2 naans.
3. Meanwhile hull and cut the strawberries in half, marinade with the honey and the amaretto liquor, top up the mascarpone cheese, sprinkle with crushed pistachios and baby mint leaves.