A good traybake is about three things…good layering, fantastic flavour, and only having one dish to wash up at the end!!! Honestly, what more could you want? Perfection!
The great thing about a really good traybake is that it’s pretty impressive looking! Whatever you end up putting in it, you’ll end up with some beautiful colours on which to present your meat, and if you layer it sensibly, you’ll also end up with some tasty gravy/sauce at the bottom to keep everything moist and juicy!
What’s more, a traybake is seriously easy to make completely syn free! At the end of the day it’s like a big, comforting, roast dinner, made in one tray…simple! On this occasion I decided to treat myself and indulge in some mouth watering sausages from The Black Farmer, which absolutely weren’t syn free (they’re 5 each so still within my syns as I had 3), but you could make this with Slimming World sausages, or low syn alternatives…I just chose to be naughty! With this particular traybake, you’re also getting plenty of delicious speed food, in the form of broccoli, tomatoes, carrots and onions, so it’s also a very balanced meal.
Meals like this, to me, signal warmth and comfort, and in my little fantasy world I serve them every evening in my country cottage with a roaring fire in the background and a big loaf of crusty sourdough to mop up any extra juices at the end. That fantasy is entirely not Slimming World friendly, but a girl can dream right?! In all seriousness though, this is a meal that goes into the same category as lasagna and shepherds pie! Good, hearty, family meals, that everyone around the table can tuck into all at once.
With this particular recipe, I’m really just giving you a combination of ingredients that I find work really well together, however you can very much play around with this. If you’ve got a slightly different variety of veg in the fridge, or you’re doing an SP day (using Slimming World sausages, remember that not all sausages can be eaten on SP!) and fancy swapping out the potatoes for some butternut squash, then do it! Have a play with the ingredients and discover what flavours work best for you and your family.
What this recipe does give you, is how to layer a traybake. I can’t tell you how many times in the past I just chucked in a bunch of ingredients and expected them to cook perfectly. If you do that, you often end up with potatoes that haven’t crisped up, veg stuck to the bottom (you can see in the pictures here that the tomato in the corner has stuck to the side…imagine that but on a much bigger scale!) and it can all be a bugger to wash up. Even if you’ve only got one tray to wash up, if your food has burnt to the bottom then it’s a severe inconvenience! So just take a bit of notice when it comes to the way I structure this dish. I find that by putting the onions on the bottom, they not only infuse a lot of delicious flavour into the rest of the dish, but they act as a prop for the rest, allowing the chicken stock to work its magic and preventing your food from sticking!
Mouthwatering comfort food at its best! Use syn free sausages to make it completely syn free!
- 6x Sausages (I've used The Black Farmer Sausages but use syn free ones if preferred)
- 6x Rashers Bacon (all visible fat removed)
- 1x Onion (sliced)
- 2x Cloves Garlic (finely chopped)
- 10 Jersey Royal Potatoes/New Potatoes (quartered)
- Pack of Tenderstem Broccoli
- 3x Large Tomatoes (quartered)
- 10x Cherry Tomatoes
- 2x Carrots (chopped)
- Fry Light
- Salt & Pepper (to taste)
- 100mls Boiling Chicken Stock
- 2tbsp Mixed Herbs
- Preheat your oven to 180 degrees.
- Spray a large baking tray with Fry Light, and sprinkle your sliced onion over it along with the finely chopped garlic.
- Next, place the quartered large tomatoes evenly around the tray, one side down on the baking tray.
- Next, sprinkle your chopped carrots around evenly, and lay the tenderstem broccoli around the dish, with some running down the middle and others around the edge.
- Lay your bacon rashers between the broccoli and then distribute your potatoes around evenly.
- Place your cherry tomatoes around the dish and then lay your sausages on top.
- Season with salt and pepper, and then evenly spread your mixed herbs across the dish.
- Drizzle the chicken stock over the dish, trying to make sure you get stock near to every part of the dish.
- Spray with plenty more Fry Light, and pop in the oven for 45 minutes or until the potatoes have roasted to your liking and the sausages have a good colour on top.
Syn free on Slimming World if you use Syn Free sausages, if you don't add syns for the sausages.