Keep a pack of muffins in your freezer alongside portions of red pepper pesto or tomato passata and you'll always have a get-out-of-jail card for when you need something on the table fast. These muffins also use up whatever you've got in the fridge - a knob of cheese, leftover ham, half a green pepper, a couple of rogue spring onions. If you're using frozen muffins, whack them in the oven for a few moments; frozen cubes of pesto can be reheated quickly on the hob.
4 gluten-free muffins
150ml passata or a few cubes of frozen red pepper pesto if you have it
50g cheddar or mozzarella
eg. diced ham, chopped herbs, flaked tuna, leftover chicken, chopped mushrooms, diced peppers, sweetcorn
Takes 10 minutes
1. Preheat the oven to 200°C/400°F/Gas mark 6. Split the muffins with a bread knife and pop in your toaster or on a hot griddle for a moment or two.
2. Get the kids to grate the cheddar in a box grater (or rip up the mozzarella) and chop any herbs with herb scissors.
3. Arrange all the ingredients on a chopping board or tray and let the kids make their own pizzas by layering red pepper pesto/passata, followed by whatever ingredients they fancy, topped with cheese. We used mixed peppers, radicchio, spring onions, herbs and mushrooms. Pop on a baking sheet in the oven and cook until the cheese is bubbling and golden.