20 February 2026
by wpAdmin
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I recently got a book of tray bake recipes out of the library (The Green Roasting Tin by Rukmini Iyer). Round about the same time, our main oven died so I wasn’t able to try it immediately but the replacement finally got fitted about a week and half ago and I got round to trying one of the meals that appealed to me this evening.
I followed it with all the accuracy of my general approach to non-baking recipes – in other words, not very closely! However, the essence was this. Start with an oven warming up to 180°C (fan-assisted) and chop a red cabbage into chunks, peeling apart the leaves. That all goes into a roasting tin to be tossed along with salt, pepper, crushed garlic, small chunks of bread and some olive oil. I didn’t have much bread, so I also used some “scotch pancakes” Jane had bought the other day. The tin (two smaller tins in my case) goes into the oven for 25 minutes and I turned the contents half way through.
While that was cooking, I prepared a dressing with lemon juice and olive oil (about a 1:5 ratio) and more salt and pepper. I also added some lemon zest for a bit of variety. I didn’t have any lambs lettuce but I washed a good handful of baby-leaved spinach, measured out a generous handful of raisins and cored an apple, finely slicing it with a kitchen mandoline. When the trays were done, I emptied the contents of both into a large bowl and tossed them with the other ingredients.
The result was rather delicious and also surprisingly filling. I didn’t think the cabbage was that large but the recipe said a 600g cabbage would serve two and we got what I’d estimate as four generous portions out. I served up with a sprinkle of both nutritional yeast and dried fried onion pieces. With the variety of textures and flavours, it was delicious and I would guess pretty healthy (also probably vegan unless the pancakes contained actual dairy, and I didn’t miss the meat with this one).
