Saturday 17 March 2018

Easy does it! Tasty tray-bake recipes


Quick flatbread with spiced lamb and tahini
Quick flatbread with spiced lamb and tahini
Baked whole camembert with rosemary, honey and garlic toast
Seafood stew
Roasting Tray Magic

After a busy few days in the Christmas kitchen, it's time to take it easy for the New Year with some tasty tray-bake meals that save on the washing-up!


Pork and seafood are an ace combination and this quick dish is no exception. Salty, smoky, spicy chorizo pairs perfectly with sweet prawns, mussels and clams, which release their briny juices as they steam. A chunk of bread to mop up the broth is the only extra you need.

Serves 4. Takes about 45 minutes


200g cooking chorizo, cut into 2cm pieces

400g new potatoes, cut into 5mm slices

Splash of olive oil

400ml fish stock (a good stock/bouillon cube dissolved in boiling water is fine)

4 tbsp unsalted butter

½ tsp saffron strands, chopped

2 garlic cloves, crushed

600g live mussels, rinsed and scrubbed

200g raw king prawns, weighed without heads or shells

600g clams

120ml dry white wine

Sea salt and freshly ground black pepper

Finely grated zest of ½ lemon

Handful of chopped flat leaf parsley


Preheat the oven to 230°C/450°F/gas mark 8. Place the chorizo and potatoes in a 30 x 20 x 5cm roasting tray, toss with the olive oil and roast for 20 minutes until sizzling and the potatoes are tender.

Add the stock, butter, saffron, garlic, mussels, prawns, clams and wine to the tray, season with salt and pepper and give it a little shake. Cover tightly with foil and roast for 12 minutes, or until the prawns are pink and the mussels and clams have opened (discard any unopened ones). Serve immediately, sprinkled with lemon zest and parsley.


Serves 2-4. Takes 40 minutes


For the flatbread:

120g plain flour, plus extra for dusting

½ tsp fine sea salt

½ tsp baking powder

1 scant tsp dried oregano

120g Greek yoghurt

For the topping:

100g canned chopped tomatoes

2 tsp tomato puree

3 garlic cloves, crushed

2 tsp Aleppo or Turkish (or other) chilli flakes

Handful of chopped flat leaf parsley leaves and fine stalks

Finely grated zest of ½ lemon

125g minced lamb

Sea salt and freshly ground black pepper

4 tbsp tahini


Preheat the oven to its highest setting. Line a 30 x 20 x 5cm roasting tray with foil so that it overhangs the short sides and place it in the hot oven. For the flatbread, whisk the flour, salt, baking powder and oregano together in a mixing bowl. Gradually stir in the yoghurt to make a rough dough. Work the dough with your hands to incorporate the flour at the bottom of the bowl. Knead on a lightly floured work surface for a few minutes until smooth. Cover with a damp cloth and leave to rest.

Meanwhile, make the topping. Mix all the ingredients, except the tahini, together in a large bowl with a fork, breaking up the meat as much as possible, so everything is well amalgamated. Set aside.

Roll out the dough on a lightly floured surface to make a rectangle slightly smaller than the roasting tray. Carefully remove the hot tray from the oven and lay the dough inside. Spread the top with the tahini right up to the edges (loosen it with olive oil if necessary - it needs to be spreadable). Scatter the meat mixture over the top, spreading it out and breaking up clumps with a fork.

Bake for 12-15 minutes until the meat is browned and the bottom of the flatbread is slightly golden. Serve immediately.

Even though you're making the dough from scratch, this is very easy and really doesn't take long.

Serve with a simple salad of sliced red onion, soaked in water for 10 minutes and then drained, mixed with loads of chopped coriander, lemon juice and extra virgin olive oil.


This is so lovely and decadent, with the warm gooey interior perfect for dunking with crunchy, garlicky spears of toast. It's very easy to eat a whole one yourself, but share if you have to.

Serves 1-2. Takes 20 minutes


2 garlic cloves

4 slices of sourdough bread or similar

Extra virgin olive oil, for drizzling

1 whole Camembert, about 250g

1 tsp runny honey, plus extra to serve

8 rosemary tips

Optional extras for dunking:


Parma ham

Sliced fruit, such as figs, pears or apples


Preheat the oven to 200°C/400°F/gas mark 6.

Cut one of the garlic cloves in half and rub on both sides of the bread with the cut side. Drizzle both sides with olive oil and place in a 30 x 20 x 5cm roasting tray.

Take the cheese out of its box, remove the paper wrapping and return it to the box. (If the cheese doesn't come in a box, place in a small baking pot.) Cut four long deep slashes in the cheese, and spoon in the honey.

Cut the remaining garlic into slivers, including what's left of the clove used to rub the bread, and poke into the slashes. Poke the rosemary tips in, too. Drizzle with olive oil and place in the roasting tray alongside the bread.

Bake for 15 minutes until the cheese is bubbling and the bread toasted and golden. Serve immediately with any optional extras for dunking.

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