• 5 kg tomatoes
• 2-3 onions
• Olive oil
• 2-3 stalks of celery
• 1-2 zuchinni
• 2-3 capsicum
• 1 chilli
• 1 tbsp each of celery and mustard seeds
• Fresh herbs such as basil, thyme and oregano
• Salt and pepper

Chop up the tomatoes and cook them slowly in their own juices in a large pot until tender. Pass them through a mouli or course sieve and set aside. Gently saute the vegetables in a pan with a splash of oil until softened and then combine with the tomatoes and herbs. Boil together until thickened, season to taste and then freeze the concentrate in 1 cup packs ready for use.

• 1.2 kg floury potatoes
• ¼ cup chives or a small onion finely chopped
• 2 eggs lightly beaten
• 1/3 c self raising flour
• Cheese
• Oil
• Toppings: tomatoes, rocket, mushrooms, ham, chorizo, olives or whatever is your favourite J

Preheat the oven to 200C or 180 fan bake. Line two trays with baking paper.

Coursely grate the scrubbed potatoes into a large bowl and squeeze out any excess liquid. Add a little lemon juice to prevent discolouring. Mix in the flour, chives, egg and season well with salt and pepper.

Devide the mixture between the two trays and spread out to about 25cm round with the back of a spoon. Spray with cooking oil and bake for about 30 minutes or until golden and crispy. Remove from the oven and cover with grated cheese and grill until melted. Top off with your rocket, extra vegetables and cooked meats and eat up!