Christmas Traybake
A Stokes recipe by a passionate contributor, Rodney
- Serves 4
- 60 minutes + prep
What you'll need
From your local shop
- 4 Parsnips
- 4 Carrots
- Strips of Cavolo Nero (off the stem)
- 8 Shallots (peeled)
- Fresh rosemary & thyme
- 1 kg small potatoes
- 3 tbsp Red Onion Marmalade
- 2 tbsp Chilli Jam (optional)
You can add anything to this, perhaps Sprouts and even Sausages or Pigs in Blankets. This recipe uses our Red Onion Marmalade, but it also works really well with our Chilli Jam.
Method
- Use the hot oven once the bird has been removed and wrapped for resting. Oven set to 200c / 180c (fan) / Gas 6.
- Roughly chop the veg into chunks and the potatoes in half. Put them in a large mixing bowl with the peeled shallots.
- Add the Red Onion Marmalade (and chilli if using), and drizzle with 3 or 4 tbsp of British Rapeseed Oil. Season and add the fresh herbs.
- Stir everything well together (get your hands in there).
- Spread evenly on a baking tray (you may need 2), and into the oven for 20 minutes.
- Remove, give the contents a shuffle, add the Cavolo Nero strips.
- Back into the oven for 15 to 20 until the veg is soft and the green crispy.
