Use the largest baking tray you have. Crowded vegetables steam instead of browning, so if the tray is packed, split everything across two and swap their shelves halfway.
Sheet-pan sausages, peppers and potatoes
Ingredients
- 600 g (1⅓ lb) small potatoes, halved
- 2 tbsp (30 ml) olive oil, divided
- ½ tsp salt and a few grinds of pepper
- 2 bell peppers, cut into thick strips
- 2 red onions, cut into wedges
- 1 tsp dried oregano
- 8 pork sausages (about 600 g / 1⅓ lb)
- 1 tbsp (15 ml) balsamic or red wine vinegar (optional)
Method
- Heat the oven to 220°C (425°F). Toss the potatoes with 1 tbsp oil, the salt and pepper on a large tray and roast for 15 minutes.
- Toss the peppers and onions with the rest of the oil and the oregano. Add them to the tray, stir everything together and nestle the sausages on top.
- Roast for 25 to 30 minutes, turning the sausages once, until the potatoes are browned and tender and the sausages read 71°C (160°F) in the centre.
- Drizzle with the vinegar, if using, and serve straight from the tray.
Tip: Sausages are minced meat, so they need the higher 71°C (160°F) target rather than the lower one used for whole pork chops.
Honey-soy salmon with green beans and tomatoes
Ingredients
- 300 g (10 oz) green beans, trimmed
- 250 g (9 oz) cherry tomatoes
- 2 tbsp (30 ml) olive oil
- ¼ tsp salt
- 4 salmon fillets (about 140 g / 5 oz each)
- Glaze: 1 tbsp (15 ml) honey, 1 tbsp (15 ml) soy sauce, 1 tsp Dijon mustard, 1 small garlic clove, grated
- Lemon wedges, to serve
Method
- Heat the oven to 220°C (425°F). Toss the beans and tomatoes with the oil and salt on a large tray and roast for 8 minutes.
- Stir the glaze ingredients together in a small bowl.
- Push the vegetables to the sides, lay the salmon in the middle skin-side down and brush the tops with the glaze.
- Roast for 10 to 12 minutes, until the salmon flakes easily and reads 63°C (145°F) in the thickest part.
- Serve with lemon wedges and rice or new potatoes.
Tip: Thin tail pieces cook faster. Fold the thin end under so each fillet is an even thickness.
One-pot chicken and rice with peas
Ingredients
- 600 g (1⅓ lb) boneless, skinless chicken thighs, cut into large pieces
- 1 tsp paprika
- 1 tsp salt, divided
- 1 tbsp (15 ml) olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 300 g (1½ cups) long-grain white rice, rinsed
- 600 ml (2½ cups) chicken stock
- 150 g (1 cup) frozen peas
- 1 lemon, cut into wedges
Method
- Toss the chicken with the paprika and ½ tsp salt.
- Heat the oil in a wide pan with a tight lid over medium-high heat. Brown the chicken for about 5 minutes, turning once. It does not need to be cooked through. Lift it onto a plate.
- Lower the heat to medium. Cook the onion for 5 minutes until soft, add the garlic for 30 seconds, then stir in the rice for 1 minute so every grain is coated.
- Pour in the stock with the remaining ½ tsp salt (use less if your stock is salty) and bring to the boil. Lay the chicken on top, cover, and turn the heat to its lowest setting for 18 minutes. Do not lift the lid.
- Scatter the peas over, put the lid back on, take the pan off the heat and leave for 10 minutes. Check that the chicken reads 74°C (165°F), fluff the rice with a fork and serve with lemon.
Tip: Cool leftover rice quickly and eat it within a day. See the food safety guide for why rice is a special case.