Nothing says autumn fairly like a traybake. They work in different seasons, too, after all, however to me they make most sense when stuffed with the basis greens of autumn. Piled into a big oven tray and roasted with all method of sweetness and spice, these strong greens – celeriac and beetroot, say, carrots, swede and squash – soften, mellow and tackle the flavours of every part they’re cooked with. In doing so, they develop into the definition of consolation meals. As we pile across the desk in an effort to realize related consolation, there’s additionally one thing reassuring about with the ability to put one dish in the midst of the desk from which everybody may help themselves.
5-a-day toad-in-the-hole (pictured above)
Right here I’ve changed the normal sausage “toads” with hearty root greens. I like that this dish ticks the “five-a-day” field, but when want be use both celeriac or swede, fairly than each. No matter greens you find yourself utilizing (parsnips and carrots additionally work properly), simply hold the full web weight the identical as listed right here. The mushroom gravy is properly definitely worth the effort, however if you wish to save time, by all means use shop-bought as an alternative.
Prep 30 min
Cook dinner 1 hr 40 min
For the batter
4 giant eggs
2 tbsp English mustard
230g plain flour, sifted
4 tbsp sunflower oil
200g cherry tomatoes, left complete
2 sprigs rosemary
For the filling
½ giant celeriac (480g), peeled and reduce into 6 wedges (450g web weight)
2 beetroot (350g), peeled and reduce into 8 wedges every (300g)
½ giant swede (350g), peeled and reduce into 12 wedges (320g)
75ml olive oil
2 tbsp tomato paste
2 tbsp maple syrup
For the mushroom gravy (non-obligatory)
30g dried porcini
2 tbsp olive oil
1 giant onion, peeled and finely chopped (220g)
3 garlic cloves, peeled and crushed
1 tbsp tomato paste
Salt and black pepper
1 tbsp rosemary leaves, finely chopped
2½ tbsp flour
1 tbsp balsamic vinegar
1½ tbsp (5g) chives, reduce into 1cm lengths
Put the porcini in a heatproof bowl and pour over 800ml just-boiled water. Cowl with a plate and depart to steep for at the least 20 minutes, whilst you get every part else prepared.
For the batter, in a big bowl vigorously whisk the eggs, milk and mustard for a few minute, till good and foamy. In a second giant bowl, mix the flour with a teaspoon of salt, pour within the egg combination and whisk once more, till easy. Put aside for at the least half-hour.
Warmth the oven to 220C (200C fan)/425F/gasoline 7. Put all the basis greens, the olive oil, tomato paste, three-quarters of a teaspoon of salt and good grind of pepper in a big, roughly 34cm x 26cm roasting tin. Toss to coat and mix, roast for 20 minutes, then gently stir by means of the maple syrup and roast for quarter-hour extra, till every part has softened and is properly colored. Switch the greens and their flavourful oil to a bowl and provides the roasting tin a rinse and a dry.
Add the sunflower oil to the worn out tin and put within the oven for six minutes, to warmth up. Working rapidly and punctiliously, take away the recent tin from the oven and pour within the batter. High evenly with the roasted veg combination, the entire cherry tomatoes and rosemary sprigs, then bake for 20 minutes. Flip down the warmth to 200C (180C fan)/390F/gasoline 6 and cook dinner for 25 minutes extra.
In the meantime, make the gravy. Put the oil in a medium saucepan on a medium-high warmth. When sizzling, add the onion and saute, stirring often, for seven minutes, till softened and browned. Add the garlic, tomato paste and rosemary, cook dinner for a minute extra, then stir within the flour so it coats every part. Slowly pour within the porcini and their soaking liquid, stirring consistently to keep away from lumps, then add a teaspoon of salt and a beneficiant grind of pepper, and convey to a simmer. Decrease the warmth to medium, depart to cook dinner for 12 minutes, then add the vinegar and cook dinner for 5 extra minutes, or till thickened to a gravy. Maintain heat on a really low warmth till you’re able to serve.
Stir two-thirds of the chives into the gravy and sprinkle the remainder over the toad-in-the-hole. Serve heat from the tin, with the gravy in a bowl or gravy boat alongside.
Curried butternut and coconut gratin
This tastes a bit like a katsu curry in gratin kind, and desires solely a crunchy salad alongside.
Prep 15 min
Cook dinner 1 hr 30 min
1 x 400ml can full-fat coconut milk (reserve 2 tbsp to serve)
1 banana shallot, peeled and roughly chopped
15g piece recent ginger, peeled and roughly chopped
2 plum tomatoes
1 tbsp medium curry powder
¾ tbsp tomato paste
1 giant butternut squash, halved, seeds scooped out and discarded or saved for toasting, then reduce widthways into 2-3mm slices – use a mandoline, if in case you have one (850g web weight)
30g coconut flakes
1 tbsp maple syrup
1½ tbsp olive oil
1 lime, reduce into wedges, to serve
For the topping
3 tbsp olive oil
1 giant chilli, reduce into skinny rounds
15 recent curry leaves (ie, from 1-2 sprigs)
Warmth the oven to 220C (200C fan)/425F/gasoline 7. Put the primary six elements in a blender with a teaspoon and a half of salt and blitz easy. Organize the squash slices in a spherical, 28cm cast-iron pan or baking dish, then pour over the curry coconut milk combination.
In a small bowl, combine the coconut flakes with the maple syrup and a great pinch of salt, and put aside.
Cowl the cast-iron pan or dish with foil, bake for 60 minutes, then take away the foil, drizzle over the oil, cowl with the coconut flake combine and bake for 10 minutes extra. Flip the oven to a excessive grill setting, then grill for 4 or 5 minutes, till properly browned on prime.
Whereas the gratin is baking, make the topping. Put the oil in a small saucepan on a medium-high warmth. As soon as sizzling, add the chilli and fry for 90 seconds, swirling the pan so it doesn’t catch, then add the curry leaves and fry for one more 30 seconds, till the leaves are crisp (cautious, they could spit). Pressure the chilli and curry leaves by means of a sieve set over a heatproof bowl to gather the oil.
Drizzle the fragrant oil and the reserved two tablespoons of coconut milk over the gratin, then sprinkle on the chilli and curry leaves and serve with the lime wedges for squeezing over.
Berbere-spiced rooster, carrots and chickpeas
Berbere is an Ethiopian spice mix with a good kick, so use much less right here in the event you’re not that into warmth. It is a full meal in a tray, however you would additionally serve it with some cooling yoghurt and fluffy white rice.
Prep 25 min
Cook dinner 1 hr 25 min
1 giant onion, peeled and roughly chopped (220g web weight)
6 garlic cloves, peeled and roughly chopped
45g coriander, stalks (25g) and leaves (20g) separated, and each roughly chopped
2½ tbsp berbere spice (I exploit the Bart’s brand)
2 tbsp tomato paste
2½ tbsp runny honey, plus slightly further to complete
3 tbsp apple cider vinegar
90ml olive oil
Salt and black pepper
800g carrots, peeled and reduce into 4-5cm lengths (680g)
2 x 400g tins chickpeas, drained (480g)
8 medium skin-on and bone-in rooster thighs
2-3 oranges – 1 left complete, the others juiced, to get 100ml
Warmth the oven to 220C (200C fan)/425F/gasoline 7. Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, a tablespoon of vinegar, 4 tablespoons of oil, a teaspoon and three-quarters of salt and a great grind of pepper in a meals processor and blitz to a easy paste.
Scrape this into a big, roughly 34cm x 26cm roasting tray and add the carrots, chickpeas, rooster, orange juice and 150ml water. Toss every part collectively to coat and mix, then organize the thighs pores and skin facet up on prime, in order that they’re simply nestled within the combine.
Tightly cowl the tray with foil, bake for half-hour, then take away the foil and bake for 40 minutes extra, rotating the tin as soon as midway, till every part is cooked by means of and properly colored. Take away from the oven and depart to settle barely for about 10 minutes.
In the meantime, phase the entire orange and roughly chop the flesh. Put this in a medium bowl with the coriander leaves, the final two tablespoons every of vinegar and oil, an eighth of a teaspoon of salt and a great grind of pepper, and blend to mix.
To serve, spoon the coriander salsa everywhere in the prime of the rooster and serve immediately from the tray.