Tray bakes are so very simple to make and a great way to feed a crowd. There's no real recipe since you can add whatever takes your fancy, although of course I'll tell you how I made this.
Peppers, oh we love peppers and of course a tray bake is a brilliant way to get your 5 a day too. You can add courgettes or aubergine and you can use chicken if you want to.
If you are vegetarian just leave the meat out altogether.
Armed with stuff I already had in the fridge and a nice tray of pork steaks a tray bake came to mind.Now you will of course need a nice big non-stick roasting tray or dish.
Having fallen in love with my James Martin Roasting Tin from his new Barkers Dozen collection by Stellar Cookware this tray bake was waiting to be made. You can see my review here.
As I said this is very easy to make, just pile all your nicely seasoned vegetables and pork or chicken into your roasting tin and cook.
To serve 2 greedy people or 4 (not so greedy as we are) you will need:
sea salt and black pepper
a good amount of smoked paprika
4 nice lean pork loin steaks although a bit of fat round the edge is good
4 medium potatoes washed and sliced to about 1cm - don't bother peeling them (Maris Piper since they're great for roasting)
1 yellow, 1 red and 1 green bell pepper - cut into big bite sized pieces
1 large red onion - cut into wedges
2 fat cloves of garlic - flattened with the bake of a knife
a good pinch of dried oregano
1 lemon - sliced
a few sprigs of thyme
flat leaf parsley - chopped
How to do it:
Preheat your oven to 200C/400F or Gas 6
Throw your sliced potatoes into your roasting tin and drizzle with olive oil, season well with sea salt and black pepper along with a good sprinkling of smoked paprika.
Mix with your hands to coat the potatoes well and pop into the heated oven for about 20 minutes. Remove from the oven and turn them over. Add the peppers, onion and garlic and season with sea salt and oregano. Rub each pork loin with olive oil and a good helping of smoked paprika and coat well.
Add the pork to the tin (on top of the peppers) along with the lemon slices and the sprigs of thyme.
Pop back into the oven uncovered and leave to cook for about 20 minutes before jiggling everything about a bit. Return to the oven to cook for a further I dunno, 25-30 minutes.
I won't give an actual time as all ovens are different and it depends on the thickness of your pork and potatoes. All I know is you need to make sure the potatoes are cooked though as well as the pork. Sprinkle over the parsley and serve straight away.
For more information on James Marin's Bakers Dozen and other lovely products,
pop over to Stellar Cookware.