Place the spinach, garlic, walnuts and nutritional yeast into a food processor and blitz until finely chopped and well combined. Add the lemon juice and zest and slowly add the oil until you have reached the desired consistency. Season well with salt and pepper.

Set a medium sized pot over medium-high heat and heat the olive oil. Add the onion and cook until it is translucent and has softened. Add the garlic and fry for a minute until fragrant. Add the tin of tomatoes, brown sugar, oregano, thyme and chilli flakes (if using them). Simmer for 10 minutes then add the parsley and basil and simmer for another 5 minutes or until thickened. Remove from heat and cover to keep warm.

Add a drizzle olive oil to a frying pan and heat. Lightly fry the Fry’s Family Plant Based Meatballs until warmed through. Toss the meatballs in a little of the warm tomato sauce to coat.

Put the oven grill on full. Slice the loaf open, butter with vegan butter or drizzle with olive oil; lay on a baking tray buttered/oiled side up and toast until lightly golden brown. Remove the tray from the oven and spread a little tomato sauce onto the rolls. Top with meatballs; add more sauce and then finish with grated vegan mozzarella. Grill the subs until the cheese melts, then top with dollops of pesto. Season and serve.