Surplus Supper: Mediterranean Traybake from Karen Hartnell-Beavis

This week we welcome Karen Hartnell-Beavis, a food photographer and keen cook. Karen has just published a new ebook with cookery writer Nadine Abensur, author of the Cranks’s Bible, which is packed full of delicious vegetarian recipes from around the world. It’s available to download for free, and donations will be split between FareShare and Liberation Larder, an Australian food charity.

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See here for more of Karen’s gorgeous pictures:

Intagram: www.instagram.com/karenhb_photography
Website: www.karenhb.co.uk
https://mailchi.mp/1bcf1aeaf2e1/nadines-feasts-ebook

Mediterranean Traybake

Serves 3-4 approx

Ingredients:

• 1 red onion
• 2 fennel heads
• ½ butternut squash
• 2 red peppers
• 4 fresh rosemary stalks
• A few big glugs of olive oil
• 2 garlic cloves
• Juice of one lemon
• 1 tin of chickpeas including the liquid
• 250g cherry tomatoes
• 2 tsps paprika
• 1 tsp bouillon powder
• 400ml passata or a can of tomatoes blitzed

Method:

1. Cut up onion, fennel, butternut and peppers into large chunks
2. Add a few glugs of olive oil, add the garlic, season with salt and pepper and mix well to ensure all vegetables are coated in oil and add the rosemary
3. Place on a baking tray and bake for 20-25 minutes
4. Remove the tray from the oven and add all the remaining ingredients
5. Stir and cook for another 25 minutes

This dish is utterly flexible, you can replace the veg in the recipe with aubergines, mushrooms, leeks, celery, carrots, new potatoes, whatever you have in your fridge. It is dairy free, gluten free, can be vegan, vegetarian or you can add meat. I chucked in some chorizo as it was lurking in our fridge and needed to be used up. You can also leave out the chickpeas and passata.