1 each of red, green and orange pepper-diced
500g courgettes-large dice
125g feta cheese
1 packet puff pastry
Seasoning- 2 gloves garlic crushed and pepper
Oil to fry
Oven on to 180 degrees gas 6
Fry off the diced vegetables in a little oil
Add in the herbs and seasoning
Roll out the pastry to a rectangle shape and transfer to a lined baking tray
Place the vegetable mix along the centre of the pastry and dot over the feta cheese
Egg wash the pastry that is left
Fold the edges of the pastry to the middle and tuck in the ends neatly
Egg wash the pastry all over and bake for 25 minutes
4 tbsp. Passata
4 tbsp. ketchup
½ tsp dried oregano
toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well)
75g grated cheese
Heat the grill to high.
Lightly toast the crumpets in a toaster or under the grill.
Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season.
Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors.
Line a baking tray with foil.
Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 minutes, until the cheese is golden and bubbling.
Leave to cool slightly before eating.