Yo­tam Ot­tolenghi

The Guardian - Feast - - News -

I’ve been mak­ing lots of tray bakes re­cently. I am not sure I like the term – 1970s con­ve­nience food springs to mind – but I love what it stands for: the idea that, af­ter do­ing the prep, you can sit down with a cuppa or a glass of wine and re­lax for an hour or two while your meal more or less cooks it­self. And, un­like a stew, which of­fers the cook a sim­i­lar break, a bake re­tains much of the fresh­ness and in­tegrity of its com­po­nents, par­tic­u­larly veg­eta­bles.

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