This one is great for really picky eaters and can be used as a topping for pizza (try a gluten-free base) or as a sauce for spaghetti bolognaise or chicken and rice.

Ingredients: 2 Tablespoons light olive oil 1 garlic clove, crushed 1 medium onion, peeled and finely chopped 100 g carrots, peeled and grated 50 g courgette (baby marrows), grated 50 g button mushrooms, sliced 1 teaspoon balsamic vinegar 400 g passata (ready-sieved tomatoes) 1 teaspoon soft brown sugar 1 MSG free vegetable stock cube, dissolved in 400ml water A handful of fresh basil leaves, torn Salt and freshly ground black pepper

Method Heat the oil in a saucepan, add the crushed garlic and sauté for a few seconds Add the onion and sauté for a further 2 minutes Add the carrots, courgette and mushrooms and sauté for 4 minutes, stirring occasionally Add the balsamic vinegar and cook for 1 minute Stir in the passata and sugar Cover and simmer for 8 minutes Add the vegetable stock and cook for 2 minutes, stirring continuously Add the basil and season to taste Transfer to blender and blitz until smooth

I portioned mine into smaller servings and stored them in the freezer in zip lock bags for later use. Just remember to take it out to thaw on the morning you plan to use it.