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traybakes

Tarragon chicken and fennel bake with baby carrots and pearl onions This might just be the easiest traybake in the world, requiring very little preparation.

SERVES 4 ✱ 1 large fennel bulb, trimmed, cut into eight, fronds chopped ✱ 12 baby onions or small shallots, peeled and trimmed ✱ 16 baby carrots, washed and trimmed ✱ 8 free-range chicken thighs and drumsticks, skin on ✱ 4 cloves garlic, crushed ✱ 2tbsp chopped fresh tarragon ✱ Grated zest and juice of 1 lemon ✱ 3tbsp olive oil ✱ Salt and pepper ✱ 5tbsp dry white wine ✱ 4tbsp crème fraîche ✱ 1tbsp wholegrain mustard You will need: a large roasting tin 1 Preheat oven to 220C/Fan 200C/ Gas 7 and grease a large roasting tin. 2 Place fennel pieces, onions, carrots and chicken in the tin. Scatter the garlic, tarragon and lemon zest over the top. Pour over the olive oil, season and mix. Turn chicken skin side down. 3 Bake for 30 minutes, then turn everything so chicken pieces are skin side up. Bake for another 25–30 minutes. 4 When it’s ready, remove the chicken and vegetables to a warm platter and cover. 5 Put the tin on the hob over a high heat, add the wine and let it reduce a little. Turn the heat down, add the crème fraîche and mustard and whisk gently to make a sauce. Add the lemon juice and mix well. Drizzle over the chicken and vegetables. Before serving, scatter the reserved fennel fronds. Per serving: 616 cals, 44g fat (13g saturated), 19g carbohydrates

Recipes

Spicy sausage traybake

with apple and parsnip

This quintessential winter traybake takes just a few minutes to prepare. It’s perfect for when you need to feed people quickly on a frosty evening

SERVES 4 ✱ Small handful of sage leaves, ripped into tiny pieces ✱ 3tbsp olive oil ✱ 6-8 good sausages ✱ 2 red onions, peeled and quartered ✱ 300g peeled butternut squash, cut into chunks ✱ 2 small parsnips, peeled and chopped into chunks ✱ 2 Granny Smith apples, peeled, cored and cut into chunks ✱ 1 red pepper, deseeded and cut into chunks ✱ 3 cloves garlic, chopped ✱ 1 red chilli, deseeded and thinly sliced ✱ Salt and pepper You will need: a traybake or roasting tin 1 Preheat the oven to 200C/Fan 180C/Gas 6. 2 Set aside a teaspoon of ripped sage leaves.

3 Pour the oil into a traybake or roasting tin. Tip in the remaining ingredients and mix well so everything is coated in oil. 4 Season well and place in the oven for 40–50 minutes, stirring halfway through to make sure it’s not sticking. Sprinkle with the reserved sage and serve. Per serving: 397 cals, 21g fat (5g saturated), 41g carbohydrates

Honey-roasted carrot

and cumin tart

A light, elegant tart that looks like a piece of modern art. The dense sweetness of honey-roasted carrots is complemented by fresh green dill and lemony cumin.

SERVES 6 ✱ 300g long, slim carrots, trimmed and peeled ✱ 2 tbsp olive oil or cold -pressed rapeseed oil ✱ Salt and pepper ✱ ½tsp cumin seeds ✱ Grated zest and juice of 1 lemon ✱ 1tbsp runny honey, plus 1tsp for drizzling ✱ 150g ricotta ✱ 20g Parmesan, grated ✱ 3tbsp chopped fresh dill ✱ 220-250g ready-rolled puff pastry You will need: a traybake and roasting tin 1 Preheat oven to 200C/Fan 180C/Gas 6 and grease a traybake and roasting tin. 2 Boil the carrots for 7 mins, then drain and slice in half lengthways. If they are large, you might need to quarter them lengthways: they should be roughly the same height and thickness. 3 Place the carrots in the traybake tin and toss in the oil, salt, pepper and cumin seeds. Cover with foil and roast for 20 minutes. Remove the foil, toss with the lemon juice and 1tbsp of honey and return to oven, uncovered, for another 30 minutes. 4 While they are roasting, mix the lemon zest, ricotta and Parmesan together with half the chopped dill. 5 Lay the puff pastry in the roasting tin and score a 2cm border around the edges, without cutting all the way through. Prick the base with a fork and bake for 20 mins or until golden. Remove the pastry from the oven and gently press down on the centre, so the border is higher. Leave to cool slightly. 6 Spread the ricotta and dill mixture over the pastry. Place the carrots across the width of the tart and brush with juices from carrot tin. Bake for 15–20 mins until pastry is crisp and golden. Sprinkle with the remaining dill, drizzle with a teaspoon of honey and serve. Per serving: 306 cals, 17g fat (7g saturated), 32g carbohydrates