Cheesy spinach naan bites

Heat the butter in a large frying pan over a medium-high heat and add the garlic, cumin seeds and chilli flakes, if using. Cook for about 1-2 minutes until golden and fragrant, then stir in the spinach and cook for 3-4 minutes until wilted and most of the liquid has evaporated. Transfer the spinach to a sieve set over a bowl, squeeze out any excess water, then set aside.

Preheat the grill to high. Spread the naan breads with the mango chutney, then cut into bitesized triangles (you want at least 18). Pile a mound of spinach onto each, then scatter over the cheese.

Put the naan bites close to the top of the oven and grill for 1-2 minutes until the cheese has melted and is just turning golden. Serve with extra mango chutney for dipping, if liked.