If you are looking to reduce washing up and time spent in the kitchen, this month’s Budget Bites column, in collaboration with Sorted Food , is for you. Maximising on taste and minimising on both mess and food waste, these summer traybake recipes also make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (thoguh hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste .
You just need to decide where to shop, whether it’s locally or online. If time is on your side, level up this dish by making a saffron mayo to serve with it instead of our cheat’s aioli. Serves : 2 Ingredients : 600g loose white potatoes 2 red bell peppers 1 red onion 100g chorizo 4 chicken thighs, bone-in, skin-on 3 tbsp olive oil 3 tbsp mayonnaise 1 clove garlic 15g fresh parsley Method : 1.
Preheat the oven to 200C. 2. Prep the veg and chorizo.
Cut 600g of potatoes into bite-sized chunks, then deseed and cut 2 bell peppers into similar-sized chunks. Halve and roughly dice 1 red onion, then cut 100g of chorizo into 1⁄2 cm thick discs. 3.
Add the veg and chorizo to a large roasting tray along with 4 chicken thighs. Toss with 3 tbsp of oil and a generous pinch of salt. Ensure the chicken thighs are positioned on top of everything, skin-side up.
4. Roast in the oven for 25-30 minutes, until the chicken’s skin is crisp, the meat is cooked through.
