The benefits of a traybake are endless. They are cheap, simple and tasty, with minimal mess and pots to wash, perfect for using up whatever is lying about in the kitchen. Alternatively experiment with all the taste and aromas that appeal to you, the options are endless. This recipe came about because I had some Jersey Royals, that were going to sprout and turn green if I didn’t eat them soon. I had nothing to go with them, so my daughter and I dragged out our face masks and braved the supermarket. Tiny new potatoes make me think of salads doused in dressing, so sticking with this theme I added red onion, bell peppers and tomatoes to the trolley. On offer at the meat counter were pork steaks marinated in sweet chili dressing. Very nice! And the smell of fresh basil lured us over, so in it went. I was tempted by a tub of sour cream, but my inner calorie counter chose creme fraiche instead. Shopping paid for we went home, heated the oven and began to peel and chop.
- 6 pork steaks in sweet chili sauce
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 3 tomatoes
- fresh basil
- olive oil
- garlic Italian seasoning
- creme fraiche
Heat the oven to 200 C/ fan 180 C/400 F/Gas mark 6.
Halve the potatoes and parboil them in a steamer, or pan of boiling water for 6-10 minutes. Meanwhile peel and chop the onion into thick slices. Deseed the bell peppers and slice into large cubes, quarter the tomatoes.
Place the pork onto a large baking tray or roasting tin and top with the prepared vegetables. Add the parboiled potatoes, season with garlic Italian seasoning and drizzle generously with olive oil. Tear off some fresh basil leaves and sprinkle over the top.
Roast in the oven for 30-40 minutes, until the pork is cooked, the potatoes are crisp and the vegetables are beginning to brown.
Serve with a dollop of creme fraiche and a side of crusty bread to mop up the juices.