• Literally as many different types of vegetables as you want but keep the ratio to roughly around 1/3 tomatoes to 2/3 your wildest veggie dreams. Finely chop them all.

  • I like to use: tomatoes, mushrooms, aubergines, carrots, courgettes, and capers

  • 1 tsp olive oil

  • 1 large onion, finely chopped

  • 3 garlic cloves

  • 2 tbsp tomato purée

  • 2-3 tsp balsamic vinegar (not glaze)

  • Sprinkling of dried oregano

  • 1 tsp dried chilli flakes

  • Handful of black olives (Rinse them if they're too briney)

  • 300g wholewheat fusilli

  • Gently cook the onion in the oil in a large pan until translucent.

  • Add the garlic and cook for a minute or so, before adding the tomatoes (either fresh, or a can of chopped, or both).

  • Toss in all the chopped vegetables and olives.

  • Add the oregano and chilli and bring to the boil, before reducing to a very, very gentle simmer.

  • Cover and leave to cook slowly for as long as possible. I like to leave it for around 3 or 4 hours. 

  • Once cooked, all the vegetables will have broken down and melded together. Taste and season with balsamic. 

  • Boil a pan of water for the pasta and serve with a very light smattering of parmesan.

Million veg sauce 

Serves 4-6



  • All the veg are full of vitamins, minerals and in the case of the tomatoes, antioxidants such as lycopene. 

  • Wholemeal pasta is rich in fibre and can help lower cholesterol.

  • Balsamic vinegar is rich in antioxidants called polyphenols, which some say can boost our immune system, and help protect us against heart disease and cancers.