PERFECTING YOUR TRAYBAKE

Work out your timings

Although you’re using an all-in-one method, not everything takes the same amount of time to cook. Add similarly textured vegetables (such as parsnips and carrots, or different types of leafy greens) at the same time. If some ingredients only take a few more minutes, it’s worth opening the oven door later in the process to add them, so they don’t overcook.

Know your oven

Hotter on the right-hand side? A little cooler in some spots? Turn your tray halfway through cooking to ensure even distribution of heat in all corners. Invest in an oven thermometer, too, which reveals the true temperature of your oven, so you can adjust it if necessary. You can pick them up for about £5.

Are you roasting, reducing or grilling?

Use your oven to the best of its ability by exploring its functions. Turn slow-cooked meats, like lamb shoulder, crisp by swapping to the grill function to finish the cooking, or do the same for one-pots that could benefit from crunchy toppings like croutons, cheese or nuts. You can also ensure consistent heat with fan settings for rice or stews.

Use the best tray for the job

Use deep trays for recipes where sauces develop in the oven, such as stews and slow cooks. For where you need to add colour and crispness, use a shallow tray – even baking sheets work if you want lots of evaporation and golden tinges. Don’t bake everything too close together – especially with roast potatoes and veg, the steam stops them from crisping.

Consider textures as well as taste

Balance your traybake to include protein, veg and carbs. You can serve it with a side dish of steamed greens or a salad, but also consider adding veg to the bake for colour and interest. Textures, as well as flavours, are really important to help liven up one-pan dishes where everything is cooked the same way.