Tuna Quesadilla

Prep time: 4 minutes

Cook time: 6 minutes

Yields: 2 servings


  • 4 tablespoons tomato purée
  • 2 large tortilla wraps
  • 75g tinned tuna, drained
  • 50g frozen sweetcorn
  • 50g frozen peas
  • ½ courgette, grated (squeeze in a muslin or tea towel to drain excess moisture)
  • ¼ red pepper, de-seeded and finely diced
  • ¼ green pepper, de-seeded and finely diced
  • 75g cheddar cheese, grated
  • 50g mozzarella cheese, finely diced or grated
  • 1 tablespoon olive oil


  1. Spread the tomato purée evenly across one of the wraps and then sprinkle the tuna, sweetcorn, peas, courgette and peppers over the top
  2. Sprinkle the cheeses evenly across all the filling and then place the second wrap on top
  3. In a frying pan, heat the oil over a medium heat and then carefully place the quesadilla into it and allow it to cook for approximately 3 minutes
  4. After 3 minutes, use a large dinner plate or spatula to carefully flip the quesadilla and then cook the other side for 2-3 minutes
  5. Allow the quesadilla to cool and then cut it into wedges to serve. Please ensure that the quesadilla filling has cooled prior to serving as the centre will retain heat.

Strawberries and Cream Pinwheels

Prep: 10 mins

Cook: 0 mins

Yields: 24


  • 200g cream cheese
  • 4 tablespoons strawberry and apple fruit purée
  • 200g strawberries, diced
  • 4 white flour tortillas


  1. In a large bowl, mix together the cream cheese, fruit purée and diced strawberries
  2. Spoon the mixture evenly over each tortilla wrap and then roll each one tightly
  3. Cut each roll into two inch slices
  4. Keep the pinwheels refrigerated until you are ready to serve.

Mango, Apple and Peach Lollipops

Prep: 3 hours

Cook: 0 mins

Yields: 6


  • 2 mangos, peeled, de-stoned and roughly diced
  • 2 peaches, peeled, de-stoned and roughly diced
  • 15ml apple juice


  1. In a food processor, blend together all of the ingredients
  2. Pour the mixture into 6 lolly moulds and freeze for at least 3 hours prior to serving.