8 Healthy Traybakes To Make At Home

Preheat the oven to 240°C/220°C Fan/Gas Mark 9. Cut the aubergines lengthways into 8 wedges each. Peel and halve 4 garlic cloves. Add them to a large baking dish and toss with half the za'atar and a pinch of sea salt. Top with the chicken and season with 2 tbsp of oil, the remaining za'atar, a pinch of sea salt and black pepper.

Dissolve the stock cube in a jug with 250ml of hot water then pour into the baking dish, submerging the aubergines in the stock. Bake for 30-35 minutes, until the chicken is cooked and the aubergine soft.

Heat a large saucepan on medium heat. Add the almonds and toast for 2-3 minutes, turning regularly, until golden. Transfer to a large bowl and set aside. Fill the saucepan with salted hot water and bring to a boil. Add the rice and boil for 25-30 minutes, until cooked, then drain.

Meanwhile, peel the oranges and slice into discs. Roughly chop the parsley. Finely slice the shallot. Add the oranges, parsley, shallots and mixed salad to the almond bowl and mix. Set aside.

Once cooked, add the drained rice to the salad bowl and toss to combine. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.

Serve the rice salad on plates and top with the aubergine wedges and chicken thighs. Pour a generous amount of chicken juices over the plates and serve.

Pre-heat your oven to 180°C.

Start by roasting the sausages for about 10 minutes before adding the onions, parsnip, carrots and blackberries. Add a generous glug of olive oil and season with salt, pepper and thyme.

Return to the oven and continue to cook for a further 20 minutes or until everything is nicely coloured and cooked through. Meanwhile, mix up some gravy granules as per the instructions on the packet and serve with the sausage traybake.

Finely slice the lemon (removing the seeds), shallots and garlic and place in a large bowl. Add the chicken thighs, oregano, oil and salt and pepper and toss well, until everything is covered in the oil.

Transfer to a baking tray and roast at 190°C Fan for 25 minutes or until the chicken thigh skin is beginning to crisp up.

While the chicken is cooking, tear up the bread into pieces around 3cm wide. After 25 minutes add the bread to the roasting tray and give it a good stir to ensure the bread soaks up some of the liquid. Turn the oven up to 200°C and cook for 10 minutes.

Once cooked, remove the chicken thighs from the tray and rest for 10 minutes.

To make the avocado caesar sauce, place all of the ingredients in a blender and pulse until everything has combined and the sauce is a thick, pouring consistency.

To serve, cut the cos lettuce into strips around 5 cm wide, place into a bowl and toss with the avocado caesar sauce. Slice the chicken thighs and assemble your salad with the roasted lemons and crispy croutons on the top. Finish with a dusting of grated parmesan.

You will need a deep flameproof and ovenproof casserole dish, with a lid, that is wide enough for the haddock pieces to sit side by side. Preheat the oven to 180°C/160°C Fan/Gas Mark 4.

Heat the butter and oil in the casserole dish. Add the onions and celery and fry for about 10 minutes over a medium heat. Then add the garlic and mushrooms and fry for 2 minutes. Add the rice and stir to coat it in the vegetable juices, then fry for a couple more minutes. Pour over the wine and hot stock, then season and bring to the boil. Do not stir the rice.

Transfer the dish, uncovered, to the oven and cook for about 15 minutes. Season the pieces of fish and sit them on top of the rice – do not overlap the fillets. Bake for another 8-10 minutes until the fish is just done, then transfer the fish to a warm plate.

Add the spinach to the casserole dish and place it on the hob. Cover with a lid and cook for a few minutes until the spinach has just wilted. Remove the lid and stir, then add the lemon juice, herbs and cream. Stir again and check the seasoning.

Warm the potted shrimp in a saucepan until the butter has melted. Return the haddock to the pan, spoon the shrimp over the haddock and serve piping hot.