The magic of the tray bake: our readers all seem to love fast, affordable food that can be thrown together quickly, and easily baked in the oven. While this style of cooking might not meet restaurant standards in terms of design, aesthetics and quality, what does it matter? This is about feeding the family in minimal time with maximum flavour and the added bonus of very little wash-up.
Both of this week’s recipes are designed to be developed, cooked and served from start to finish in the tray. To start, we have a north African spiced spread with chicken breasts and a zesty couscous salad that can soak up all the juices from the tray. Couscous is the lifesaver of a busy kitchen – or restaurant, for that matter – when you have a large team to feed every day. It’s ready in five minutes, can absorb all manner of seasonings and is great for capturing the magic resting juices and oils from roasted meats. With both these recipes, feel free to swap different veg in and out, depending on what you have.
While the first recipe is geared towards the stressed midweek cook looking at a half-empty fridge on a Tuesday, the second recipe requires a little more time and planning. Pork belly gets precooked in tinfoil until soft, before being portioned and cooked a second time with a host of Mediterranean vegetables, beans and chorizo. While the system for the dish remains the same, this feels a little more indulgent and special than the first one. Using marinated vegetables is a great trick for saving time without compromising on flavour, and the beans are handy for bulking up the protein on the nutritional scale. As an added bonus, any leftovers can be chopped up to make a serious sandwich filler for kids heading back to school soon. This is cooking that works for you, so it could come in handy in the weeks ahead.
Tip of the week: Spend a little extra on some vegetables marinated in oil. They are a handy store cupboard ingredient for bulking up meals without compromising on flavour.