Making your own sauces from scratch is one of the best ways of knowing what goes in them and reducing sugar too. It’s also a great way of hiding veg for fussy eaters or non veg lovers. Here’s a quick and simple recipe which can be batched up and frozen or used as the basis of a soup. To make more, just double up the quantities.

Serves 4

1 tbsp coconut oil

1 onion, peeled and finely chopped

3 cloves garlic, crushed

2 x 400g cans organic chopped tomatoes

250g fresh tomatoes

3 sticks celery, sliced

2 medium leeks, finely sliced

1 red pepper, deseeded and sliced

1 yellow pepper, deseeded and sliced

1 courgette, finely sliced

2 carrots, washed and sliced

2 tsps dried mixed herbs

1 tsp dried oregano

1 tsp ground turmeric

1 vegetable/chicken stock cube

freshly ground black pepper

pinch of sea/ Himalayan salt

  1. Melt the coconut oil in a large pan. Add the onion and gently fry for 5 minutes before adding the garlic and celery to fry for 2 minutes. Add the remaining ingredients and leave to simmer for 30 minutes until the vegetables are soft. Check the seasoning and either blend or leave chunky.