TRAY-RIFIC EATS!

Grab a baking tray and pop the oven on for easy dinners this week

LOADED SPANISH SWEET POTATO SERVES 4 PREP 10 MINS COOK 45 MINS

• 4 x small sweet potato (200g each)

• 120g chorizo, sliced • 100g chargrilled capsicums, thinly sliced

• 100g grated cheese

• ¼ cup sour cream

• 1 tsp smoked paprika • sliced long green onions, flat-leaf parsley to garnish

1 Preheat oven to 200°C and line an oven tray with baking paper. 2 Place sweet potatoes on tray.

Bake 40 mins until cooked and tender, adding chorizo to tray in final 10 mins.

3 Remove potatoes and chorizo from the oven and cut a slit down the centre of potatoes (steam will escape so be careful) making a slight pocket for the filling. 4 Load each sweet potato with slices of hot chorizo and chargrilled capsicum.

5 Sprinkle with cheese and season with salt and pepper before returning to the oven for further 5 mins or until the cheese has melted.

6 Mix sour cream with the smoked paprika and set aside. 7 Serve with paprika, sour cream and fresh parsley.

ALOO GOBI

SERVES 4 PREP 15 MINS COOK 25 MINS

• ¹⁄³ cup olive oil

• 1 tbsp tomato paste or 2 fresh tomatoes, grated • 1 tbsp garam masala

• 1 tsp curry powder

• 1 tsp turmeric

• 2 garlic cloves, crushed

• 1 tbsp grated ginger

• 1 head (900g) cauliflower cut into florets

• 500g potatoes, cut into 1.5cm dice

• 1 cup baby peas

• naan or roti, to serve MINTY YOGHURT

• ½ cup Greek yoghurt

• 1 small clove garlic, crushed

• 2 sprigs fresh mint, shredded, plus extra leaves to serve 1 Preheat oven to 180°C and line a large oven tray with baking paper.

2 Heat olive oil in a small frying pan over medium heat. Toast tomato paste and spices 1-2 mins or until fragrant. Stir through garlic and ginger.

3 Place cauliflower, potatoes and baby peas in a large bowl and toss in the seasoned oil, coating well. Season with salt and pepper.

4 Scatter onto lined baking tray. Bake 25 mins or until vegetables are tender.

5 MINTY YOGHURT Combine all ingredients in a small bowl. Season to taste.

6 Serve with minty yoghurt.

SLOW-COOKED PERSIAN LAMB SHOULDER

SERVES 4

PREP 10 MINS COOK 3½ HOURS

• ¼ cup olive oil

• ½ cup pomegranate molasses

• 1 tsp Dijon mustard • 1.2kg bone-in lamb shoulder

• 2 red onions, cut into wedges

• 1 cup couscous

• 1 cup chicken stock, hot • 1 tsp ground cumin • ¼ cup pistachios, roughly chopped

• ¼ cup dried cranberries • ¼ cup each mint and parsley leaves • lemon thyme, feta, to garnish 1 Preheat oven to 160°C and grease a deep roasting tray. 2 In a bowl, mix olive oil with pomegranate molasses and Dijon mustard. Season with salt and pepper.

3 Place lamb shoulder in the prepared roasting tray and brush with the glaze. Cover with foil.

4 Roast 3 hours, then remove the foil cover. Baste lamb with glaze. Add onion to base of roasting tray. Roast further 30 mins uncovered.

5 Meanwhile, combine couscous, stock and cumin in a bowl, cover with a plate and allow to steam

15 mins. Mix through chopped pistachios, cranberries, mint and parsley. Season with salt and pepper.

6 Serve the lamb with couscous and crumbled feta. Garnish with lemon thyme.

PORK CUTLETS, APPLE & FENNEL IN CREAMY CIDER SAUCE PREP 15 MINS

SERVES 4 COOK 40 MINS

• ¼ cup apple cider

• 1 tbsp wholegrain mustard • 1 tbsp Dijon mustard

• 4 pork cutlets

• 2 red apples

• 2 small fennel bulbs

• 1 tbsp olive oil

• 1 bunch kale or cavolo nero, leaves roughly torn

• 2 tbsp thickened cream

1 Preheat oven to 200°C and line a large oven tray with baking paper.

2 In a small bowl, mix cider and mustards. Season well with salt and pepper.

3 Place pork cutlets onto the tray. Spoon over cider sauce. Bake 30 mins.

4 Cut apple and fennel into thick wedges, toss with olive oil and season before adding to the tray to bake a further 10 mins.

5 In the last 5-7 mins of cooking, spray kale with olive oil and add to tray, roasting until crispy. Stir cream through sauce just before serving.

ZUCCHINI & HALOUMI FRITTATA

SERVES 4 PREP 10 MINS COOK 30 MINS

• 500g zucchini (3 medium), grated, excess water squeezed

• 200g haloumi, grated • 8 eggs

• ¼ cup milk

• ¼ cup grated parmesan • 2 tsp lemon zest

• 1 small red onion, thinly sliced into rings • 2 tbsp pine nuts • fresh dill sprigs, mixed leaves, tomato relish, to serve

1 Preheat oven to 160°C and line a 24cm x 16cm oven pan with baking paper.

2 Grate zucchini and haloumi into a large bowl. Add eggs, milk, parmesan and lemon zest, making sure to mix well. Season with salt and pepper. 3 Pour mixture into prepared tin and scatter sliced red onion and pine nuts over the top.

4 Bake 25-30 mins until frittata is set.

5 Serve with fresh dill, tomato relish and a zingy mixed leaf salad.

SERVES 4

PREP 10 MINS

COOK 35 MINS

• 1 tbsp olive oil

• ¼ cup maple syrup

• 2 tbsp soy sauce

• 1 tsp chilli flakes

• 2 cloves garlic, crushed

• 500g Jap pumpkin, skin on, 4cm-thick slices • 4 large skin-on chicken thigh cutlets • toasted sesame seeds, mixed salad leaves, to garnish

1 Preheat oven to 220°C and line two oven trays with baking paper.

2 Combine olive oil, maple syrup, soy sauce, chilli flakes and garlic in a bowl.

3 Place pumpkin onto the oven tray and drizzle with half the marinade. On a separate baking tray, toss chicken thighs in remaining marinade.

4 Bake pumpkin 40 mins, adding chicken thighs in final 25 mins of cooking until both are caramelised and chicken is cooked through.

5 Serve with a drizzle of glaze and garnish with toasted sesame seeds and mixed leaves.