Double Chorizo Pizza Pinwheels, Wedges and Aioli Dip

Next, trim the carrot, then coarsely grate (no need to peel). 

Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper and carrot and stir-fry until softened, 8-10 mins. 

Meanwhile, grate the cheese. 

Once the veg has softened, mix in the tomato puree and fry for 1 min more. 

Hide the Veg: To 'hide the veg' in this recipe, blitz the veg mixture at this stage until it's a smooth, slightly thick sauce. Once blended, taste and season the veg and tomato sauce with salt and pepper if needed and set aside. 

Once the sauce is made, roast the wedges on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

Meanwhile, unroll the pastry (keeping it on its baking paper) and lay it onto a clean surface. 

Spread the veg and tomato sauce over the pastry, leaving a 1cm border around the edges. Sprinkle over the mixed herbs, then the cheese. Lay on the chorizo slices. 

Starting from one of the long edges, roll the pastry away from you to form a long cylinder. Use the baking paper underneath to help you keep a firm, even roll.

Using a sharp knife, carefully cut the roll into 12 equally-sized slices. 

Arrange the slices on a lined baking tray, cut-side up. TIP: Spread them out so they aren't touching to ensure they puff up evenly.

Bake on the middle shelf of your oven until golden brown, 20-25 mins.