1

To make the tortilla, heat 1 tbsp oil in a 20cm nonstick frying pan over a medium heat. Add 1 sliced onion, 220g sliced new potatoes and toss to coat in the oil. Cover and cook for 6-8 minutes, or until the potato is just tender. Pour 4 beaten eggs into the pan and cook for 5 minutes, or until the edges of the tortilla are set. Put the pan under a preheated grill and cook for 3 minutes, or until the tortilla is set and golden. Hold a plate over the pan and carefully invert the tortilla. Cover with kitchen foil and set aside. Wipe the pan clean.

2

To make the meatballs, put 300g extra lean pork mince, 1 diced red onion and 1 crushed garlic clove in a bowl and season. Using wet hands, roll ½ tbsp of the mixture into a ball and repeat until all the mixture is used up. Heat ½ tsp oil (in the same pan used for the tortilla) over a medium-high heat. Cook half the meatballs for 2 minutes on each side, or until just browned. Repeat with another ½ tsp oil and meatballs. Put all the meatballs into the pan with 125g passata and a pinch of chilli flakes, then bring to the boil. Reduce the heat and simmer for 10 minutes, adding a splash of water if the sauce becomes too thick. Stir in 2 tsps red wine vinegar and season to taste. Put the meatballs into a serving bowl, cover with kitchen foil and set aside.

3

For the marinated carrots, steam 2 diced carrots over a pan of simmering water for 5 minutes or until just tender. In a small bowl, whisk together 2 tsps red wine vinegar, 1 tsp oil, ½ crushed garlic clove and ½ tsp each of ground cumin and paprika. Add the carrots and stir to combine. Season and set aside to marinate.

4

To make the aioli, in a small bowl, mix together 60g 0% fat natural Greek yogurt, 1 tbsp reduced fat mayonnaise, 1 crushed garlic clove and season to taste.

5

To make the spinach and chickpeas, put 1 tsp olive oil and ½ crushed garlic clove in a large nonstick frying pan over a medium-high heat and cook, stirring, for a few seconds or until fragrant. Add 150g spinach and 400g tin drained and rinsed chickpeas, then cook, stirring, for 1-2 minutes or until the spinach wilts. Remove from the heat, stir in the juice from ½ lemon and season to taste. Put the spinach and chickpeas in a serving bowl and wipe the pan clean.

6

For the chorizo & prawns, In the same pan, heat 1 tsp oil and place over a medium high heat. Sauté 100g sliced chorizo and 12 king prawn for 1-2 minutes on each side, or until golden and the prawns are cooked through.

7

Arrange all the dishes with 120g drained roasted red peppers, 12 olives and 240g sliced crusty bread on a large serving platter, and serve.