Preheat your oven to 200°C. Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Halve the pepper and discard the core and seeds. Slice into thin strips. Grate the Cheddar and Red Leicester. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the pepper and season with salt and pepper. Stir-fry until soft, 5-6 mins. Add the mushrooms and season again, then stir-fry until browned, 7-8 mins. TIP: Do this in batches if your pan is small - you want the mushrooms to fry, not stew. Once the veg is cooked, stir in the garlic and cook for 1 min more. Remove from the heat and set aside.

Meanwhile, put the cider vinegar and olive oil for the dressing (see ingredients for amount) into a large bowl. Season with salt and pepper, then mix together. Set the dressing aside. In another small bowl, combine the tomato puree and water for the sauce (see ingredients for amount).

Arrange your tortillas (2 per person) on a baking tray and cover with the tomato puree mix, leaving a 1cm border around the edge. Share the mushrooms and peppers between the tortillas, then top with the grated cheeses. Bake the tortizzas in the oven until golden and the cheese is bubbly, 7-8 mins.

Add the rocket to the bowl of dressing and toss together. When the tortizzas are ready, transfer them to your plates and serve with the sweet potato chips and salad alongside. Enjoy!