Take a pack of Quorn swedish meatballs and break them up so they resemble chunky mince. We think these taste better than the Quorn mince, but it’s only a matter of opinion. Fry the ‘mince’ in a little olive oil and remove to a separate bowl. Add a little more oil if necessary and gently fry a chopped onion, along with some chopped red pepper, chopped mushrooms (if liked) until they have softened slightly. Add a tin of chopped tomatoes, and some chopped fresh tomatoes (skins and seeds removed) if you have them available. I also like adding some chopped sun dried tomatoes – keep a jar in olive oil handy in your store cupboard. We sometimes add a small tin of sweetcorn too. You can also add some finely diced carrot, to be honest this dish can take whatever vegetables you have left in your fridge to bulk it out and vary the end flavour. Rinse out the tomato tin with a good slug of red wine and add to the pan. Squirt in some concentrated tomato paste. Season and stir well. Keep on a low-medium heat until the mixture has reduced to the right consistency. Add some torn fresh basil just before serving.

Meanwhile cook spaghetti according to the pack instructions. When ready (test by either eating a bit or chopping a strand to check that it is no longer white in the middle) rinse well in boiling water from the kettle using a sieve to make sure it drains well. Put it back in the dry pan and add a glug of olive oil to prevent it sticking to itself and some salt and pepper before giving it a good stir.

When you are ready, ladle a portion of spaghetti into a pasta bowl and top with the ragu. I would then finish with some cheese. Cheddar is a vegetarian cheese, traditionally made parmesan is not, but you can now get some good hard cheese vegetarian alternatives if you like the sharper flavour it provides.