As Christmas comes around this year, I wanted to share a quick and easy recipe that would help to keep you and your family warm, and well fed, using Christmas Day leftovers (cooked or raw).
Boxing Day Traybake
Serves 4
This recipe can be made with either cooked leftovers or fresh ingredients. For leftovers reduce the oven temperature to 1800F / 1650C and cook for 20 to 30 minutes until everything is heated through. Or use part raw veggies and add left-over cooked vegetables at step 5 below.
The ingredients below can be tweaked to include any vegetables you have available.
Ingredients:
- 1-2 tbsps olive oil
- 3 tbsp caramelised onion chutney
- 2 tbsp cranberry sauce
- 1kg small potatoes, halved (or roast potato leftovers)
- 4 parsnips, cut into chunks
- 4 carrots, cut into chunks
- 4 beetroots, cut into chunks
- 200g sprouts, trimmed and halves
- 2 small red onions, cut into wedges
- 12 cocktails sausages, wrapped in bacon
- Handful of fresh sage leaves
- Optional drizzle of honey
Method:
- Preheat oven to 2000F / 1800C / Gas 6.
- Mix the oil, chutney and cranberry sauce together and season well.
- Divide everything except the sausages and herbs between two large roasting tins, pour over the oil and chutney mixture and toss together.
- Put both trays in the oven for 25 minutes (see note above re reduced heat and duration if using cooked leftovers).
- Add the sausages and herbs to the trays and bake for 30 minutes, stirring halfway through until all the vegetables are soft and the sausages are cooked
- With 5 minutes cooking time left you can drizzle some honey over the tray if you wish.
Enjoy!
In season at this time of year;
Vegetables;
Jerusalem Artichokes, Beetroot, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chicory, Garlic, Kale, Leeks, Mushrooms, Onions, Parsnips, Potatoes, Pumpkin, Red Cabbage, Shallots, Spinach, Swede, Turnips.
Fruit & Nuts;
Apples, Pears (late – Concorde, Doyenne du Comice, Conference and Winter Nellis), Rhubarb (forced), Walnuts
Meat:
Duck (end of season), Goose, Guinea Fowl, Hare, Partridge, Venison
Fish & Seafood:
Brill, Clams, Cockles, Haddock, Halibut, Hake, John Dory, Lemon Sole, Salmon (coming into season), Monkfish, Mussels, Oyster, Plaice, Turbot