Easter Traybake Food

MALTED MILK & CHOCOLATE TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 30cm traybake tin and line with baking parchment. Whisk the oil, sugar, eggs and milk together in a large bowl. Sieve over the flour, cocoa, malted milk powder and bicarbonate of soda, then fold the dry ingredients into the wet until well-combined. Pour the batter into the prepared tin and bake for 30-35 mins until the sponge has risen and springs back when gently pressed - a skewer inserted into the middle should come out clean. Set the tin on a wire rack and leave to cool completely.
• While the sponge cools, make the buttercream. Beat the butter, icing sugar, malted milk powder, vanilla and 1 tbsp boiling water from the kettle together using an electric whisk until pale and fluffy. Spoon the buttercream over the cooled cake and gently spread to the edges using a spatula or palette knife. Scatter over the bashed chocolate balls, then decorate with the chocolate bunnies and halved chocolate eggs before serving. Will keep in an airtight container for up to three days.

CHRISTMAS DINNER TRAYBAKE

Steps:

• To make the stuffing, put the porcini in a small heatproof bowl, cover with 150ml hot water and leave to soak. Heat the oil in a frying pan over a medium heat and fry the onion for 10 mins until soft. Stir in the garlic, chestnuts, rosemary and sage. Strain the porcini (reserving the stock) and finely chop. Stir into the onions and cook for a few more minutes. Tip into a bowl. Add the breadcrumbs, egg and cheese. Season. Add enough stock (about 60ml) to bring the mix together. Form into 12 balls and chill.
• Meanwhile, make the figs-in-blankets. Trim the aubergine and cut into 3mm-thick slices along its length using a mandoline or sharp knife. Tip into a bowl and toss with the oil, garlic, paprika and some seasoning. Heat a griddle pan over a medium-high heat and fry the slices for 4-6 mins on each side until lightly golden and tender. Working with one fig half and halloumi baton at a time, wrap these in a slice of aubergine, using a cocktail stick to secure if needed. Put on a plate, repeat with the remaining aubergine slices, fig halves and halloumi batons and chill.
• Cook the potatoes in a pan of boiling salted water for 10-15 mins until just tender. Drain and leave to steam-dry. Heat the oven to 220C/200C fan/gas 7. Heat the oil in a large, shallow roasting tin for 10 mins until very hot.
• Tip the potatoes into the tin, turning to coat. Roast for 20 mins until lightly golden and crisp. Add the parsnips, onions and carrots, spaced apart, and roast for 20 mins more until the veg is soft. Add the sprouts, drizzle with more oil if needed. Toss well. Roast for 10 mins. Add the stuffing balls and figs-in-blankets and roast for 25 mins until everything is cooked through, the stuffing balls and potatoes are crisp and the veg is tender. Serve with cranberry sauce.