Chicken, Squash and Chickpea Traybake

I fancied making something quick and simple for tea tonight, and something that would provide a simple lunch for tomorrow into the bargain. This certainly fitted the bill.

Serves two for supper and two for lunch the following day.

Ingredients

300g of diced Chicken Breasts

1 Large Butternut Squash peeled, de-seeded and chopped into 1cm dice

1 Green Pepper chopped into 2cm chunks

1 400g can of Chickpeas, drained

Handful of Cherry Tomatoes or 3 larger tomatoes, diced

1 medium sized onion (red would be best) sliced into half-rounds

2 cloves of garlic, crushed

2 sprigs of rosemary

2 tablespoons of vegetable oil

1 tsp cumin seeds

Salt and Pepper

Method

Put everything into a roasting tray, as large as possible you want to have everything in a single layer if possible.

Put roasting tray into an over 180C for 40 minutes, give everything a toss and turn after 20 minutes.

Serve with a minty yoghurt dressing, or just lemon juice. A green salad would be a nice addition as well.

A Simple Fish Traybake

It's Autumn and we pulled up the last of the tomato plants at the weekend. We had a good crop of small cherry tomatoes (Gardener's Delight) and larger salad tomatoes (Black Russian) but the weather has changed and the fruit still left on the trusses won't ripen so I picked about a kilo of them in various states of ripeness.

Now there are only so many fried breakfasts you can have and I'm not a chutney maker so this week has involved some experimentation, one of those is this simple traybake.

Serves 2

Ingredients

2 medium size potatoes sliced into 4mm slices

2 medium sized green tomatoes (or half a lemon sliced thinly

2 fillets of sea bass or sea bream

A small bunch of parsley

Olive or Rape Seed Oil

Method

 Preheat the oven to 180c. Scatter the sliced potatoes and tomatoes on a baking sheet, season with salt and pepper then drizzle with a little oil. Bake in the oven for 20 mins. Pinch and slash the skin side of the fish a couple of times rub on a little oil and season with salt and pepper. Place on top of the potatoes and bake for 10-15 minutes depending on how thick the fish is.

Serve with peas or runner beans or a green salad.