Phil Vickery showcased his simple tomato sauce recipe on This Morning’s Student Cooking Masterclass, to mark the start of the new academic year.

The ingredients are: 1 x 400g tin chopped tomatoes in juice, 2 tbsp olive oil, 1 large onion, peeled and chopped finely, 1 tsp caster sugar, 1 x 10g any stock cube, (If you are adding prawns later then go for a fish stock), Dash of any vinegar you might have, Pinch pepper and 1 cup of water.

Add any of the optional extras below to achieve a deeper flavour:

4 cloves smoked garlic, chopped, 1 tsp dried oregano, 2 tbsp tomato puree, grated Parmesan cheese, 100g olives, chopped, A small bunch of fresh basil and 1 large carrot, finely chopped.

Or you could add any of the following to take the sauce on and make it into a complete dish:

4 rashers any bacon, roughly chopped, 150g any cooked meat such as chicken or pork, 200g prawns, 200g lamb or beef mince for a basic Bolognese and 1 x 400g can kidney beans plus a little dried chilli for a basic chilli.