Food MonthDinner Dash

A tasty fridge clear-out traybake

Serves: 2
Course: Dinner, lunch
  • 1 tin of beans, butter beans or chickpeas or whatever you have, drained
  • About 500g vegetables, whatever you have, chopped up
  • About 500g potatoes cut into 1-inch pieces
  • Oregano, fresh or dried
  • A few pieces of orange rind
  • Olive oil
  • Salt and pepper
  • Eggs, 1 or 2 per person (optional)
  1. Preheat your oven to 180 degrees.
  2. Chop your potatoes and vegetables into similar-sized pieces and toss them on to a baking tray.
  3. Add a few peels of orange rind, a sprinkle of oregano, and a generous drizzle of olive oil to the vegetables and beans. Give them all a good massage to coat them evenly.
  4. Pop the tray into the oven and let it roast for 20-30 minutes. Remember to toss everything once halfway through to ensure even cooking.
  5. While your traybake is sizzling away, let’s talk eggs. For that perfect soft-boiled egg with a gooey yolk but solid white, gently place an egg into a pan of boiling water. Adding a splash of vinegar to the water makes peeling easier. Boil for seven minutes, then transfer the egg into ice water to halt the cooking process.
  6. When the timer beeps, your traybake should be golden, fragrant, and smell delicious. Plate it up, and if you’ve opted for eggs, peel your soft-boiled egg and place it lovingly on top. I usually serve with some salad leaves for good measure.

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