Tray Bake All-In-One Breakfast

You can create this gut-healing meal in minutes, thanks to prebiotic asparagus, parasite-fighting oregano, healthy-fat-filled olive oil and a slice of sourdough. The smoked salmon is an optional indulgence.

150g asparagus spears, trimmed

250g button mushrooms

300g cherry tomatoes

Sea salt and freshly ground black pepper A few stalks fresh oregano,

leaves only

1 tbsp extra virgin olive or rapeseed oil

250g wild smoked salmon (optional)

Toasted spelt or rye sourdough bread, to serve Preheat the oven to 200°C/400°F/ Gas Mark 6.

Put the asparagus, mushrooms and tomatoes into a roasting tin. Season well with the sea salt and freshly ground black pepper, then scatter over the oregano leaves, drizzle with the oil and toss everything together with your hands.

Put in the oven and cook for about 20 minutes or until the vegetables are beginning to char slightly and the tomatoes are starting to burst.

Remove from the oven and transfer to serving plates. Serve with smoked salmon (if using) and toasted sourdough bread.

ServeS 4 187 cals per serving