Cranberry turkey tortilla pinwheels

These are the sort of thing I make when someone says they are coming round and I have twenty minutes. Nothing gets cooked beyond warming a tortilla, which is a relief on a busy afternoon, and they look far more generous on a platter than the effort deserves.

The cranberries do a lot of the work here. Dried ones are sweet and chewy, so a small handful goes a long way against the plain turkey and the tangy quark. Quark is a soft fresh cheese, common in British and German kitchens, and it spreads like a thick cream without the heaviness of cream cheese. If you cannot find it, plain low-fat yoghurt drained in a sieve for ten minutes is a fair stand-in.

A tip that makes a real difference: warm the tortillas in a dry pan before you fill them. Cold wholemeal wraps crack along the edge when you roll them, but a warm one bends and holds its shape. Keep the top border clear as the method says, because that gap is what lets the roll seal without the filling squeezing out the end. Use a sharp knife and wipe it between slices, or the cut edges smear.

If you have leftovers, wrap the unsliced rolls tightly in cling film and keep them in the fridge. They are best eaten within a day, since the lettuce softens and the tortilla goes a little chewy. Do not slice them until you are about to serve. Leftover turkey, a few spoonfuls of quark and some crisp leaves can also go straight into a lunchbox as a loose wrap without the rolling.

These sit well alongside a few other dishes. A bowl of tomato and bean stew with a bit of heat is good for a relaxed lunch, and something warm and cheesy like Caramelised Onion and Mozzarella Garlic Bread makes the table feel like a proper spread. For something lighter on the side, a Summer Watermelon, Feta and Mint Platter brings juicy sweetness and salt that suits the cranberry well.

Serve them cold or at room temperature. They are at their best within an hour of being rolled, and the pinwheels will look as tidy as they did when you first sliced them.