{"id":2379,"date":"2020-04-10T16:03:56","date_gmt":"2020-04-10T09:03:56","guid":{"rendered":"https:\/\/illume-emag.com\/?p=2379"},"modified":"2020-04-10T16:03:56","modified_gmt":"2020-04-10T09:03:56","slug":"easy-traybake-recipes-lockdown","status":"publish","type":"post","link":"https:\/\/lavyon.com\/en\/easy-traybake-recipes-lockdown\/","title":{"rendered":"Easy traybake recipes for lockdown"},"content":{"rendered":"
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A collection of delicious one-pot wonders by Guardian cooks \u2013 plus Kitchen Aide\u2019s tips on how to adapt them now.<\/strong><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Anna Jones\u2019 traybake harissa shakshuka. Photograph: Issy Croker\/The Guardian. Food & prop styling: Emily Ezekiel.<\/figcaption><\/figure>\n<\/div>\n<\/figure>\n<\/header>\n
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Yotam Ottolenghi<\/h2>\n

Spicy chicken and split-pea tray<\/strong>bake<\/strong><\/p>\n

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\u00a0Photograph: Louise Hagger\/The Guardian<\/figcaption><\/figure>\n<\/div>\n<\/figure>\n

Kitchen Aide:\u00a0<\/strong>This dish is a great example of the joys of the traybake. It requires barely any prep, and it\u2019s endlessly adaptable: use yellow or red split peas instead of green, if that\u2019s all you can get hold of; honey, molasses and agave nectar are more than useful stand-ins for maple syrup; and substitute fresh parsley for the coriander, if need be. And if you\u2019re making it for children or for the spice-averse, simply leave out the jalape\u00f1o altogether and use paprika instead of chipotle.<\/p>\n

One-tray pork and mushroom pasta<\/strong><\/p>\n

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\u00a0Photograph: Louise Hagger\/The Guardian. Food styling: Katy Gilhooly. Prop styling: Jennifer Kay.<\/figcaption><\/figure>\n<\/div>\n<\/figure>\n

KA:\u00a0<\/strong>Again, use what you have \u2013 shiitake mushrooms are a good swap for oyster (they\u2019re cheaper, too), ditch the paccheri for another large-ish pasta tube such as tortiglioni or rigatoni, and try beef mince instead of pork if you have to \u2013 it won\u2019t be the same, but needs must.<\/p>\n

Herby cabbage and potato gratin with gruy\u00e8re and ricotta<\/strong><\/p>\n

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\u00a0Photograph: Louise Hagger\/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay<\/figcaption><\/figure>\n<\/div>\n<\/figure>\n

KA:\u00a0<\/strong>If the local supermarket\u2019s run out of desiree potatoes, another good all-rounder such as estima or vivaldi will also do the trick. If there\u2019s no gruy\u00e8re in the chiller cabinet, try comt\u00e9, beaufort or emmental, and for ricotta, go for fromage frais or good old cottage cheese.<\/p>\n

Baked cauliflower with spices, spinach and tomato<\/strong><\/p>\n

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Photograph: Louise Hagger\/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay<\/figcaption><\/figure>\n<\/div>\n<\/figure>\n

KA:\u00a0<\/strong>If you can\u2019t find black mustard seeds, use yellow, or three-quarters of a teaspoon of mustard powder, or up to a tablespoon of ready-made mustard. Again, parsley makes a decent stand-in for the coriander, while you can replace the spinach with any other delicate green, or use frozen.<\/p>\n

Anna Jones<\/h2>\n

Traybake harissa shakshuka<\/strong><\/p>\n

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\u00a0Photograph: Issy Croker\/The Guardian. Food & prop styling: Emily Ezekiel.<\/figcaption><\/figure>\n<\/div>\n<\/figure>\n

KA:\u00a0<\/strong>There\u2019s no reason you have to cook this favourite brunch on the stovetop. It works just as well in the oven, which if anything makes it easier to prepare, too. Use any tinned white beans you have to hand, and in the absence of harissa use dried or fresh chilli to taste instead.<\/p>\n

Roast roots with butter alla diavola<\/strong><\/p>\n

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Photograph: Matt Russell\/The Guardian<\/figcaption><\/figure>\n<\/div>\n<\/figure>\n

KA:\u00a0<\/strong>If you can\u2019t get turnips, this treatment work on just about any other root veg, too, from carrots and potatoes to celeriac and parsnips; failing them, squash would make a handy sub as well.<\/p>\n

Thomasina Miers<\/h2>\n

Tomato and chicken traybake<\/strong><\/p>\n

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\u00a0Photograph: Yuki Sugiura\/The Guardian<\/figcaption><\/figure>\n<\/div>\n<\/figure>\n

KA:\u00a0<\/strong>Swap tinned tomatoes or passata for fresh, if need be, and swap the thyme for any other soft herb you have to hand (oregano or marjarom, ideally, though there\u2019s nothing wrong with parsley or coriander if that\u2019s all you can get; dried oregano or\u00a0herbes de Provence<\/em>\u00a0would be another option). This treatment also works a treat on fish \u2013 whole or fillets, fresh or frozen and defrosted \u2013 though if you do go down that road, bake the tomatoes and seasonings alone for the first 10 minutes, then add the fish and, depending on size and cut, scale down the remaining cooking time as required.<\/p>\n

Braised hispi cabbage with chorizo and chickpeas<\/strong><\/p>\n

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\u00a0Photograph: Yuki Sugiura\/The Guardian. Food styling: Aya Nishimura.<\/figcaption><\/figure>\n<\/div>\n<\/figure>\n

KA:\u00a0<\/strong>If the shops are out of hispi (it\u2019s also known as pointed and sweetheart cabbage), try any other green cabbage you can find, even a young, firm savoy. Soured cream or Greek yoghurt can take the place of the creme fraiche if all else fails.<\/p>\n

Tamal Ray<\/h2>\n

Date traybake with toffee<\/strong><\/p>\n

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\u00a0Photograph: Yuki Sugiura\/The Guardian. Food styling: Aya Nishimura.<\/figcaption><\/figure>\n<\/div>\n<\/figure>\n

KA:\u00a0<\/strong>Dried figs will do the job of the mejdool dates, if need be, while honey, maple syrup, or molasses will all add the caramel sweetness of date syrup if that proves hard to get hold of.<\/p>\n

Indian bread pudding<\/strong><\/p>\n

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\u00a0Photograph: Yuki Sugiura\/The Guardian. Food styling: Aya Nishimura.<\/figcaption><\/figure>\n

KA:\u00a0<\/strong>The warm milk infusion is good enough to drink just as it is, and you can easily mix and match the spices used to suit availability and personal taste (if you can\u2019t find cardamom, say, add a touch of nutmeg to the mix \u2013 combined with the cinnamon, it makes an OK substitute \u2013 while allspice can take the place of the cloves).<\/p>\n

Liam Charles<\/h2>\n

A messy Eton traybake<\/strong><\/p>\n

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\u00a0Photograph: Yuki Sugiura\/The Guardian. Food styling: Valerie Berry<\/figcaption><\/figure>\n

KA:\u00a0<\/strong>Any soft fruit or berries will top off this sponge cake version of the British summer classic in style.<\/p>\n

Source: Theguardian<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A collection of delicious one-pot wonders by Guardian cooks \u2013 plus Kitchen Aide\u2019s tips on how to adapt them now. Yotam Ottolenghi Spicy chicken and split-pea traybake Kitchen Aide:\u00a0This dish is a great example of the joys of the traybake. It requires barely any prep, and it\u2019s endlessly adaptable: use yellow or red split peas […]<\/p>\n","protected":false},"author":2,"featured_media":2381,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[1556,1558],"class_list":{"0":"post-2379","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-drink","8":"tag-easy-traybake-recipes-for-lockdown","9":"tag-yotam-ottolenghi"},"_links":{"self":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/posts\/2379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/comments?post=2379"}],"version-history":[{"count":0,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/posts\/2379\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/media\/2381"}],"wp:attachment":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/media?parent=2379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/categories?post=2379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/tags?post=2379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}