Quick pork & chard flatbreads

1 Heat the oven to 200°C, gas mark 6. Stir together the tomato purée, oregano and 1 tsp chilli oil. Put the wraps on 2 large baking sheets, then spread over the tomato mixture using the back of a spoon.

2. Heat 1 tsp oil in a frying pan. Pull the meatballs apart a little and add them to the pan. Fry over a medium heat for 10-15 minutes (turn them to cook evenly) until cooked throughout. Rinse the chard, add to pan and fry for 1-2 minutes until just wilted.

3.Meanwhile, bake the wraps for 3-4 minutes. Top with the chard and meatballs. Drizzle each flatbread with the remaining chilli oil, then scatter over the cheese before serving.

Cook’s tip Swiss chard is high in vitamin A and folate which both contribute to the normal function of the immune system. For even more variety in vitamins and minerals, serve these flatbreads with additional, different-coloured vegetables.