Meat-free meals

Pepper & mushroom socca pizza

This is best made fresh each time, but the base, made with chickpea flour, is quicker to make than a yeasted one. It’s also gluten-free and contributes to your five-a-day.

1 tsp rapeseed oil

70g mushrooms, thinly sliced 1 pepper, halved, deseeded

and thinly sliced

2 tbsp tomato purée 1 garlic clove, inely grated 2 tomatoes, chopped

2 tbsp chopped basil 30g grated mature cheddar For the base

160g chickpea (gram) lour 1 tbsp rapeseed oil

1 Heat the oven to 200C/180C fan/ gas 6. For the base, put the flour in a large bowl. Whisk in 250ml water to make a batter. Heat the oil in a large, non-stick frying pan. Pour in the batter and cook over a low heat for 4-5 mins until set. Loosen with a palate knife or spatula, turn and cook for 1-2 mins on the other side.

Meanwhile, for the toppings, heat the oil in a pan over a medium heat and stir-fry the mushrooms and peppers until soft, about 4-5 mins. Mix the tomato purée and garlic in a bowl with 2 tbsp water, add to the pan, then stir in the tomatoes.

3 Turn the base out onto a baking tray lined with baking parchment. Spread over the tomato mixture. Scatter over the mushrooms, peppers, half the basil and the cheese. Bake for 5-10 mins until the cheese has melted. Scatter with the remaining basil to serve.

GOOD TO KNOW healthy • low cal • folate • ibre • vit c • 3 of 5-a-day • gluten free

PER SERVING 481 kcals • fat 17g • saturates 4g • carbs 52g • sugars 9g • ibre 12g • protein 25g • salt 0.3g