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["BOLOGNAISE: Heat a little coconut oil in a large pan, then stir in the leeks, chilli and peppers and cook on a high-medium heat for 5 minutes until slightly softened.
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Stir in the Quorn mince then sprinkle in the paprika, smoked paprika, Sriracha and Tabasco sauce, cooking while continuing to stir.
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In a cup, mix together the tomato puree with the herbs, salt and pepper and about 3 tbsp boiling water and mix to a paste. Stir into the pan along with the chopped tomatoes.
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Bring to the boil then simmer for 10 minutes, until some of the liquid has evaporated and you have a delicious, thick bolognaise.", "BREAD: Preheat the oven to 190 degrees C and lightly grease and line a baking tin.
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Put the flours, baking powder, herbs, paprika and seasoning in a large bowl and mix well.
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Once you have grated the courgettes, place in kitchen towel and use to squeeze out excess moisture. Now mix into the flours until well coated.
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Whisk together the eggs, milk, pesto and Sriracha sauce, then pour into the bowl. Gently fold in and mix thoroughly until well combined and you have a smooth, dense, dough-like consistency.
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Spoon into the prepared tin and smooth out with the back of a spoon so the base is covered and the top is even.
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Bake for about 25-30 minutes until risen and golden, then remove from the oven. Leave for 10 minutes, then slice into squares, transfer to a wire rack to cool. Keep in an airtight container in the fridge for up to 3 days.", "SERVE: Ideally, you want the bread warmed up when served alongside a decent helping of the bolognaise (heated up, of course!) - so either serve from the oven after about 10 minutes, or place back in the oven for a few minutes to warm through if it's later that day or the day after. Now, tuck in!"]
