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All the Trimmings Traybake

Recipe

A delicious traybake with a festive twist.

Serves: 4 | Prep time: 15 mins | Cooking time: 75 mins

British | Main | Cardiff Mum

Ingredients

  • 8 Chipolatas
  • 4 Slices of Bacon
  • 100g of Brie Cheese
  • 4 Parsnips
  • 1 Large Sweet Potato
  • 4 Sprigs Fresh Rosemary
  • 2 Red Onions
  • 6 Cloves Garlic
  • 2 tbsps of Roast Vegetable Seasoning
  • 1 tbsp of Honey
  • 1 tbsp of Cranberry Sauce
  • 1 tsp of Smoked Paprika
  • Olive Oil
  • Pepper
  • Salt

Method

  1. Wrap each chipolata in half a slice of streaky bacon to make pigs in blankets. If you are not doing the Christmas pasta from the menu this week then use all 12 chipolatas.
  2. Cut up your large sweet potato into small wedges.
  3. Slice your parsnips lengthways twice to get 4 long wedges.
  4. Peel, crush and cut up 6 cloves of garlic.
  5. Cut up the two red onions into wedges.
  6. Add all of the veg to a large baking tray with the garlic and place your pigs in blankets on top.
  7. Sprinkle everything in the vegetable seasoning and use a knife to spread some cranberry sauce over each pig in blanket.
  8. Add 4 sprigs of fresh rosemary and sprinkle some dried thyme over the top of the traybake.
  9. Drizzle with oil and season with salt and pepper and put in the oven on 200°C for 45 minutes. Remove 10 minutes before the end. Remove pigs in blankets and put them on a separate tray and put back in the oven. Drizzle the veg with a bit of honey and put it back in. This will crisp everything up.
  10. Once cooked, slice up your brie into chunks and scatter over your traybake.
  11. Serve with cranberry sauce.