Hairy Bikers Traybake Food

SAUSAGE, CHICKEN AND SQUASH TRAYBAKE

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7.
• Arrange the chicken thighs (skin-side up), sausages, pumpkin and red onions in a roasting tin and season with salt and pepper. Sprinkle over the thyme and drizzle over 1 tablespoon of the oil.
• Mix the red wine with 100ml/3½fl oz of water and pour this in. Roast for 30 minutes. Turn the sausages over halfway through cooking to help them brown.
• Mix the maple syrup with the red wine vinegar and then drizzle it over the roasting tin. Sprinkle over the chilli flakes, if using. Add the mushrooms and drizzle with another tablespoon of oil.
• Roast for a further 25-30 minutes, or until cooked through and well browned. Serve with any pan juices spooned over, sprinkled with parsley if using.

SPANISH-STYLE CHICKEN BAKE

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables. Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

ROASTED ROOT VEG TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.
• Squeeze the roasted garlic out of its skin and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.