Pull your steak from the fridge so that it will be room temperature when you fry it. This will ensure a more consistent cook throughout the meat

Start cooking the flat breads. Butter with a pastry brush so you get into the cracks and dimples, ensuring that you do the edges too.

Cook in the oven for 1½ minutes each side on gas mark 6/205°C (400°F), then remove and give them another brushing with butter while hot. Reduce the heat of the oven by half. Allow to cool

After one side is cooked, turn. Finish cooking and pop back into the oven on an ovenproof plate for a couple of minutes to rest. Add the naan and pita back to the oven also, to reheat

Reduce the temperature in your skillet to medium low. Fry your egg in a medium-sized pastry cutter to get a nice shape

Remove the pitta from the oven and carefully make into a pocket with a sharp knife

Finish frying off your chips until they're floating in the oil and golden brown. They should rattle in the basket when shaken. Finally, plate up and season