Tuscan Sausage Wraps

Wash your hands and then get on with the rest of your prep. Halve, peel and thinly slice the shallot into half moons. Halve, then remove the core from the red pepper. Slice as thinly as you can. Once the sausage meat is cooked, transfer to a plate then add the pepper and shallot to the pan. Cook until soft, 5-7 mins.

Pour the tomato passata into a mixing bowl. Season with a pinch of salt and a good grind of black pepper. Peel and grate the garlic (or use a garlic press). Pick the basil leaves from their stalks and finely chop (discard the stalks). Add the garlic and basil to the passata. Taste and add more salt and black pepper if necessary. This is your tomato sauce.

Place one tortilla on a chopping board. Spread a spoonful of the tomato sauce across it, leaving a 1 cm border. Put some spinach leaves in the centre and top with a few pieces of sausage, red pepper and shallot. Roll to enclose the filling and then pop, join-side down, into a lightly-oiled ovenproof dish.

Repeat until you have two filled tortillas per person. Spoon the remaining tomato sauce on top of the rolled tortillas and sprinkle over the hard Italian cheese. Pop the baking dish on the top shelf of your oven. Bake until the cheese is golden and bubbling, 12-15 mins. Have a quick clear up and maybe get the washing up done whilst the wraps cook!