Pepperoni, Mozzarella & Basil Mayo Ciabatta With Garlicky Potatoes

Spend less time cooking and make dinner work around you

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Cut your potatoes into quarters

Peel and grate your garlic

Chop your basil roughly

Add the chopped potatoes to a large heat-proof bowl and cover with cling film

Put the bowl in the microwave for an initial 5-7 min or until the potatoes are fork-tender

Meanwhile, grind the chopped basil and a little of the grated garlic (you'll use the rest later!) in a pestle & mortar to form a paste

Add your mayo with a pinch of salt and pepper and mix well – this is your basil mayo

Tip: If you don't have a pestle & mortar, chop the basil leaves very finely and mix

Slice your tomato[es] into rounds

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Wash your salad, then pat dry with kitchen paper

Combine your balsamic vinegar and a generous drizzle of olive oil with a pinch of salt and pepper in a large bowl – this is your dressing

Add the salad to the dressing and toss – this is your balsamic salad

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

After the initial 5-7 min, add a large knob of butter to the potatoes with the remaining garlic and return the bowl, uncovered, to the microwave for a final 1-2 min

Season with a generous pinch of salt and pepper – these are your garlic potatoes