We are currently obsessed with putting together quick and easy, one tray suppers. They’re the perfect solution for mid-week suppers when you are knackered from a long day at work. Just turn on the oven and pop some veggies, some beans and some seasoning in a tray and let it cook while you catch up with the rest of the household. I tend to pick a country or dish and go with those flavours and seasonings I know go well, rather than just bunging in random herbs and spices. So for this dish, the theme was Spanish-ish! I was thinking about paella and potatas bravas, that sort of thing. Smokey paprika, garlic and lemon, finished with parsley… goes so well with peppers, potatoes, tomatoes and chickpeas.
Ingredients (serves 2)
2 large potatoes (or the equivalent in new potatoes)
fresh parsley, salad and mayonnaise to serve (I made this saffron mayonnaise from the aquafaba from the tin of chickpeas)
Heat your oven to 200C. Chop all the vegetables into bite sized pieces and scatter into a baking tray.
Drain the chickpeas (reserve the aquafaba to make mayonnaise or a vegan cake if you like) and add to the tray. Season with the salt, pepper, smoked paprika and garlic, drizzle over the oil and mix well.
Add the lemon in the center of the tray and roast for 20-30 minutes or until the vegetables are soft and starting to take on some colour.
Remove the tray from the oven and scatter over fresh parsley, use tongs to squeeze the hot roasted lemon over everything (roasted lemon is a revelation! It goes extra sweet and juicy in the oven) and enjoy with some salad leaves and mayonnaise!
This one-tray bake is one of our favourite date-night specials with a bottle of red wine. It’s no hassle at all to put together and tastes incredible! It’s always the simple, organic ingredients that are the stars of the show. Who’d have thought a tray of some simply roasted vegetables could be so special? Portobello mushrooms are rich, juicy and simply spectacular when roasted. Their meaty texture and unique umami make them the perfect steak substitute! The Argentinian, herby chimichurri drizzle really brightens and lightens the dish and brings it all together. It’s a great sauce to add to your repertoire. It’s goes perfectly with BBQ’d and roasted vegetables.
Ingredients (serves 2)
4 portobello mushrooms
as many potatoes as you like
1 red onion (or two shallots)
1 bundle of asparagus (or any seasonal green you like – broccoli, kale…)
olive oil, salt and pepper to taste
1 bunch of coriander
1/2 bunch of parsley
1 tbsp dried oregano
1 shallot – peeled and roughly chopped
1 red chilli – roughly chopped
2 cloves of garlic – peeled
1 large pinch of salt
3 tbsp red wine vinegar (or any vinegar you like)
enough olive oil to blend into a loose sauce
Pre-heat your oven to 200C and find a large roasting dish.
Arrange the mushrooms in the dish and scrub and cut your potatoes into thick wedges. If you have new potatoes, just cut them in half. Add them to the roasting dish along with a peeled and quartered red onion.
Drizzle olive oil over the vegetables and season well with salt and pepper. Pop the dish in the oven to roast while you prepare the asparagus and the chimichurri.
Add the herbs, shallot, garlic, chilli, salt and vinegar to a small blender or food processor. Add a generous drizzle of extra virgin olive oil and blend into a loose sauce. Pour the sauce into a clean jar and it will stay fresh in the fridge for at least 2 weeks. Bring it out next time you have a BBQ. Alternatively you can freeze any unused sauce to use another time.
Snap the woody ends off the asparagus and add them to the compost bin (or pop them in a box of peels and offcuts in the freezer to make veg stock with another time). Put the spears in a large bowl and drizzle with a little olive oil. Season with salt and pepper and mix well to coat the spears in the seasoning.
When the mushroom, potatoes and onions are cooked through and starting to take on some colour (after about 20 minutes or so in the oven), add the asparagus to the roasting dish and return it to the oven to roast for a further 5 minutes or so.
Then dish up. Divide the roasted vegetables between two plates and drizzle the chimichurri over the roasted mushrooms. Enjoy with a glass of red wine.