Tray-mendous! Scrumptious meals – and an indulgent treat – that you can whip up in just the one pan

RHUBARB & CHOCOLATE BROWNIE

Makes 15 

• 225g (8oz) salted butter, plus extra for greasing 
• 300g (10½oz) plain chocolate, 60% cocoa solids 
• 250g (9oz) light muscovado sugar 
• 5 medium eggs 
• 115g (4oz) plain flour 
• 175g (6oz) rhubarb, cut into 1cm slices 

Preheat the oven to 170°C/ fan 150°C/gas 3. Grease and line a rectangular 30 x 23cm traybake tin with baking paper. 

Place the plain chocolate in a bowl with the butter, and set the bowl over a pan of gently simmering water. Make sure the water does not touch the bottom of the bowl. Heat, stirring gently, until completely melted and smooth. Remove the bowl from the pan and leave to cool slightly. 

Beat the sugar into the chocolate and butter mixture with a wooden spoon. Add the eggs one at a time, beating well until combined. Stir in the flour and beat until the mixture is smooth. Stir in half the rhubarb and set aside the rest. 

Pour the mixture into the prepared tin and sprinkle the remaining rhubarb slices on top. Bake for 25-30 minutes or until just firm to the touch, but still slightly soft in the centre. Allow the brownie to cool before cutting into squares. They will keep for 3-4 days in an airtight container.

COD WITH CHORIZO, CHILLI & PARSLEY

Serves 4

• 1 onion, halved and thinly sliced 
• 2 sweet peppers, de-seeded and thinly sliced 
• 1 fennel bulb, cored and sliced 
• 1tsp fennel seeds, crushed 
• 1 medium or 4 small chorizo, sliced 
• 2tbsp olive oil 
• Salt and freshly ground black pepper 
• 2 garlic cloves, peeled and sliced 
• 400g tin of chopped tomatoes 
• 1tsp smoked paprika 
• 4 x 150g (5½oz) cod fillets 
• 1 chilli, chopped (optional) 
• A handful of parsley, chopped 

Preheat the oven to 190°C/fan 170°C/ gas 5. Spread the onion, peppers, fennel, fennel seeds and chorizo into a roasting tray. Drizzle with 1tbsp of the oil and season. Roast for 15 minutes or until softened slightly and beginning to caramelise. 

Stir in the garlic, tomatoes and paprika and roast for another 15 minutes. Remove from the oven and place the cod fillets on top. Season and drizzle with the rest of the oil and the chilli, if using. Roast for 8-10 minutes until the fish is cooked through. Spoon some of the sauce over the cod and serve scattered with parsley.

SAUSAGE, LEEK & CIDER

Serves 3-4

• 6 good-quality pork or vegetarian sausages 
• 500g (1lb 2oz) baby potatoes, halved 
• 2 red onions, cut into wedges 
• 2tbsp olive oil 
• Salt and freshly ground black pepper 
• 2 red apples, cut into wedges 
• 2 leeks, thickly sliced 
• 2 garlic cloves, crushed 
• 300ml (10fl oz) dry cider 
• 1tsp wholegrain mustard 

Preheat the oven to 200°C/fan 180°C/ gas 6. Place the sausages, potatoes and red onions in a large roasting tray and drizzle with the oil. Toss to coat everything well, then season generously. 

Roast for 15-20 minutes, then remove from the oven and turn the sausages over. Add the apples, leeks and garlic to the pan. In a jug, mix together the cider, mustard and stock cube, then pour into the pan. Stir well so that everything is coated.

Return to the oven and cook for a further 15-20 minutes until everything is tender, the sauce is reduced and the sausages are cooked through.

CARAMELISED CHICKEN WITH SPINACH & WHITE WINE

Serves 4  

• 3tbsp olive oil 
• 60ml (2¼fl oz) red wine vinegar 
• 6 fat garlic cloves, smashed 
• 150g (5½oz) pitted prunes, quartered 
• 75g (2¾oz) anchovystuffed olives (from supermarkets, or use regular green olives) 
• 8 chicken thighs, skin on 
• 1 rounded tbsp soft brown sugar 
• 100ml (3½fl oz) white wine 
• A few sprigs of fresh oregano 
• 200g (7oz) young leaf spinach 
• A handful of caper berries (optional) 
• Cooked mash or rice, to serve 

Put 2tbsp of the olive oil, the red wine vinegar, garlic, prunes and olives into a large bowl. Mix, then add the chicken and turn to coat. Cover, chill and leave to marinate for at least an hour (or overnight if possible). 

When ready to cook, preheat the oven to 180°C/fan 160°C/gas 4. Drain off the marinade and reserve. Pat the chicken thighs dry. Heat the remaining oil in a large pan and fry the chicken over a low to medium heat, skin-side down, until golden.

Pour the marinade into a roasting tray. Add the sugar, wine and oregano and mix well. Place the chicken on top. Roast for 30-40 minutes or until crisp and the chicken is done. Remove from the oven. Add the spinach in and around the chicken, together with the caper berries, if using. Cover with foil and cook for 5 minutes until the spinach has just wilted. Serve with piping hot mash or rice