9 Healthy Tray Bakes To Try This Week

Heat the oven to 200°C/Fan 180°C/Gas 6. Toss the carrot, celeriac and onion chunks with ½ tsp of olive oil in a roasting tin. In a bowl, toss the chicken with the remaining ½ tsp of oil and the lemon zest. Arrange the chicken and red pepper slices on top of the vegetables. Put the tin in the oven and roast for 25 minutes.

Add the broccoli to the roasting tin, toss everything together and roast for another 10 minutes until the chicken is cooked through and the vegetables are tender.

Add lemon juice to taste, then scatter over the herbs and serve.

Preheat the oven to 180°C and line a large baking tin with parchment.

Halve the fennel lengthways and slice into ½ inch pieces, making sure to keep the core in each segment so they don’t fall apart.

Separate the garlic into cloves and smash each clove under your palm and a kitchen knife. In a large mixing bowl, place the fennel and garlic pour in 4 tbsp of olive oil, the oregano, a good pinch of sea salt and freshly ground pepper. Mix well with your hands and place the fennel and garlic on to the baking parchment. Place the fennel in the oven and cook for 20 minutes.

While this is cooking, cut the tomatoes in half and put them into the bowl. Add the rest of the olive oil, capers, red wine vinegar, lemon juice another good pinch of sea salt and black pepper and mix well.

When the fennel is slightly browning, pour the bowl of tomatoes on top and mix well. Pour the vegetable stock on top and cook for a further 20 minutes.

5 minutes before you serve the dish, pour the butter beans onto the vegetables and give them a good stir. Place back in the oven to heat through.

When ready to serve, sprinkle with fresh oregano and serve with crusty bread.

Take two large pieces of non-stick parchment paper.

Towards one end place a little bed of the sliced new potatoes, top with the rainbow chard, cod, chopped parsley, mushrooms and finally the lemon.

Dot with the butter, add a splash of white wine and a little salt and milled pepper.

Brush water around the parchment paper, fold over to cover all the ingredients, crimp the edge (like a Cornish pasty) brush to top of the paper with water and place into a pre-heated oven 180°C for about 20-25 minutes. Serve straight away in the paper.

Preheat the oven to 180°C.

To make the glaze, combine all the sauce ingredients in a measuring jug or small bowl and whisk well until combined.

Place the tenderstem broccoli on a baking tray lined with parchment paper, drizzle with the sesame oil and season with salt.

Toss the quartered potatoes with some olive oil and season with salt and pepper.

Place the cod on the baking tray and coat with ½ the glaze.

Roast everything in the preheated oven for 16-20 minutes depending on the size of the cod.

Remove the tray from the oven and serve in bowls, drizzling the fish and tenderstem broccoli with the remaining sauce.

Heat the oven to 200°C/Fan 180°C. Mix the pimentons with the thyme leaves and olive oil and rub all over the cauliflower. Sit into a small roasting tin and season well. Add a good splash of boiling water and roast for 40 minutes. Drizzle with the sherry and lemon juice and return to the oven for 10 more minutes.

Meanwhile, bash the almonds and hazelnuts in a pestle and mortar to rough crumbs. Whiz the peppers and olives together with the garlic, vinegar and pimenton. Season and stir in the roughly ground nuts and breadcrumbs. Add the oil.

Serve wedges of the cauliflower on a bed of romesco sauce and scatter with the flaked almonds and parsley.

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 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.

Preheat the oven to 160°C Fan/180°C/Gas 4. In a roasting tin, mix together the spelt or pearl barley, chicken stock, sweet potato chunks, onion and garlic.

Rub the chorizo with the olive oil and scatter over the pearl barley mixture. Cover the dish tightly with foil, then transfer to the oven and cook for 1 hour.

Remove the foil and stir in the spinach. Season to taste with the lemon juice, sea salt and freshly ground black pepper, and serve hot.

Preheat the oven to 210°C Fan/230°C/Gas 8.

Tip the rice and garlic into a wide lidded casserole dish or a medium roasting tin, then evenly cover with the sliced leeks or Chinese cabbage. Pour over the vegetable stock and sesame oil, then lay the aubergines over the top in one layer. Scatter over the sea salt, cover with the lid or very tightly with foil (this is important, or the rice won’t cook properly), then transfer to the oven and bake for 30 minutes.

Meanwhile, mix the dressing ingredients together. As soon as you take the tin out of the oven, remove the lid or foil and dress the aubergines with the red pepper dressing.

Scatter over the spring onions and sesame seeds and serve hot.

Preheat the oven to 200°C/180°C Fan.

Whisk together all the dressing ingredients until emulsified and smooth.

Tumble the butternut squash chunks, red onions and chickpeas on to a roasting tray, and pour over half the dressing, turning it all over a few times to make sure everything is well coated. Roast for 30 to 35 minutes, or until the squash is tender and cooked through.

Add the sliced kale to the roasting tray, along with the rest of the dressing, and mix well. Sprinkle with the hazelnuts. Roast for a further 5 to 7 minutes, until the kale is a little wilted. Take care it doesn’t burn.

Divide between two bowls, allow to cool slightly, then top with the orange segments and season with salt and pepper to taste.