Using a tortilla wrap as a base for a pizza is a great idea and makes a nice light pizza that you can top with almost anything you want! You could also use the Basic Tomato Sauce recipe instead of the chopped tomatoes for the base of this recipe. For the base4 wholemeal tortilla wraps440 g tin of chopped tomatoes125 g grated cheese4 tsp dried oregano ((1 tsp for each pizza))Toppingadd any toppings that you like Preheat your oven to as high a temperature as it can go - around 240 degrees and prepare two large baking trays with greaseproof paper (2 tortillas on each tray)Spread the tin of chopped tomatoes between the 4 tortillas, leaving a border. Then, divide the cheese between the tortillas, sprinkling evenly. Add 1 tsp dried oregano on each.Add your toppings and then bake in the oven for

Roasted veggies go with ANYTHING! But there's a knack to getting them just right. They take time, but they're worth the wait! 2 large courgettes (zucchini)1 red bell pepper 1 yellow bell pepper2 red onions2 large carrots1 butternut squash2 large parsnips2 sprigs fresh thyme4 sprigs fresh rosemary6 cloves garlic4 tbsp olive oil Preheat the oven to 220 degrees and prepare a very large baking tray or roasting pan with some greaseproof paper.Roughly chop all the veg. Make sure to chop the courgettes into very large discs, around 2-3cm width. Peel and halve the garlic cloves.Toss all the veg and herbs in the olive oil and then spread onto the baking tray/roasting tray.Place in the oven for 20 minutes, remove from the oven and toss around. Place back in the oven for a further 20 minutes. Keep an eye for the final

  This is a deliciously summery tasting pasta salad, bursting with nutrients and flavour. Ideal as a meal on its own. 400 g wholemeal pasta shapes ((bows or fusilli is nice))180 ml creme fraiche ((use coconut yoghurt to make it vegan))4 tbsp fresh basil pesto ((use vegan if necessary))1 large courgette ((spiralised raw))24 cherry tomatoes ((halved))fresh basil leaves (roughly chopped)6 tbsp pine nuts Cook the pasta for 10-12 minutes (or follow packet instructions), drain and then put in a mixing bowl.Once the pasta has cooled, toss in all the other ingredients, apart from the pine nuts, and mix well. Heat a small frying pan over a medium heat and toss the pine nuts in. Keep tossing them around until they become toasted. Keep an eye on them as this happens fast and they burn easily.Serve the pasta salad in bowls and toss some

This tomato-based sauce can be used as a base for dishes like pasta, lasagne and even as a pizza topping! 1 tbsp olive oil2 white onions (chopped)2 cloves garlic (minced)1 tbsp tomato puree2 400g tins of chopped tomatoes1 tsp dried oregano or mixed italian herbs Heat the olive oil in a large pan over medium heat and add the onions.Cook the onions until they are soft and almost see-through, then add the garlic and tomato puree. Stir through.Then, add the chopped tomatoes and herbs and simmer for 20 minutesThis can be stored in jars in the fridge for one week, or frozen for up to two months.

  2 fillets sea bass ((descaled and pin-boned))250 g baby potatoes ((halved))1 red chilli (finely sliced)2 cm piece of fresh ginger4 garlic cloves2 tsp dried oregano1 lemon (juice of)2 tbsp olive oil200 g green veg of your choice Preheat the oven to 220 degreesPlace the halved baby potatoes in an ovenproof dish and toss with 1 tbsp of olive oil. Add some salt and pepper. Cover with tin foil.Place the potatoes in the oven and set a timer for 25 minutes.Whilst the potatoes are in the oven, prepare the seabass fillets by laying them in another ovenproof dish flesh-side down. Squeeze the lemon juice over the fish, then sprinkle over the crushed garlic, grated ginger and finely sliced red chilli. Remove the pith and seeds from the chilli if you don't want it too hot. Cover with tin foil.When the timer

500 g Lean Beef Mince1 white onion ((finely diced))1 tbsp dried mixed herbs ((optional))2 tsp harissa paste or tomato puree ((harissa paste will give a spicy, smokey flavour))1 medium egg ((beaten))Salt and Black Pepper if needed to season4 sesame seed topped burger buns ((toasted under the grill)) Mix all the ingredients together in a large mixing bowl. Make sure the ingredients are very well mixed.Shape into 4 burger pattiesPreheat the grill on medium-high heat and grill for 4-5 minutes on each side. Make sure the burger is thoroughly cooked through and no pink meat remains before serving.Top the burger with whatever you fancy and serve with homemade sweet potato chips, or a side salad.