Slow roasted pork belly with fennel & leek.
LIVING WELL
Mastering the art of tray-bake dinners ELEANOR OZICH Home wellness expert
Are you tired of making and eating the same evening meals? Transform your family’s menu in four easy steps
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ray-bakes have revolutionised the way I cook during the week. I love the fact there’s almost zero clean-up, and in most cases, this cooking method takes less than 10 minutes of hands-on time in the kitchen. If I have extra time up my sleeve, I’ll often prepare my tray-bakes in the morning, and then simply pop it in the oven just before we are ready to eat. Now that’s what I call clever cooking.
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YOU R HO M E A N D GA R DE N
All you need is one tray and your favourite seasonal ingredients to make a fantastic, quick and healthy dinner. And if you’re feeding a crowd, serve the dish with a simple salad or some extra rice, mash or pasta, and you’ll have an incredibly satisfying dinner that takes no time at all. Not sure where to start? Not to worry, as I’m sharing a fun method you can use to whip up new and unique tray-bake dinners.
