Quick sausage & chard flatbreads

1. Heat the oven to 200°C, gas mark 6. Stir together the purée, oregano and 1 tsp oil. Put the wraps on 2 large baking sheets, then spread with the tomato mix 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 and 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 with the cheese shavings to serve.

Cook’s tip Swiss chard is the time-pressed cook’s friend, as its thick stems are edible and don’t need trimming away. Just wash in cold water, shake dry, then slice.