1 large baking potato, scrubbed and dried
75²µ/2¾´Ç³ú artichoke hearts from a jar
8 large basil leaves (or equivalent small), roughly torn
1½ tbsp basil pesto
12–14 cherry tomatoes, halved
1 large garlic clove, crushed
½ lemon, zest plus 1 tsp juice
few green jalapeño pepper slices from a jar
small handful spinach leaves
1 x 200g/7oz tin chopped tomatoes
few green olives, stones removed and halved or quartered
salt and freshly ground black pepper
2 tsp extra virgin olive oil
1 tbsp extra virgin olive oil or oil from the artichoke jar
pinch dried oregano
1 tsp red wine vinegar
pinch sugar
olive or sunflower oil, to drizzle
25g/1oz mature cheddar, coarsely grated
60–65g/2¼oz fresh mozzarella, torn, or 55g/2oz grated mozzarella
Parmesan shavings (or similar hard cheese), to serve
60–65g/2¼oz diced chorizo