traybake

These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture

White chocolate blondies

butter,chopped into small pieces, plus a little

white chocolate,chopped into small pieces

plain flour

½ tsp baking powder

soft light brown sugar

golden caster sugar

eggs

tsp vanilla extract

Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.

Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy – this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.

Add the vanilla to the melted chocolate and give it a good stir – don’t worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.

Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

Get ahead at Christmas with this showstopping cake boasting white chocolate, cherries and festive spice. You can bake the sponges, meringues and biscuits the day before assembling

White Forest Christmas Tree Traybake

softened salted butter,

caster sugar

self-raising flour

cinnamon

½ tbsp ground ginger

tsp baking powder

natural yogurt

vanilla paste

white chocolatechips

ginger biscuits

bay leaves,

5-6 cocktail cherrieswith stalks, drained

morello cherry jam

edible glitter(optional)

green and red food colouring gel

gold leafand edible glitter, to decorate (optional)

softened butter

icing sugar

tbsp milk

White forest Christmas tree traybake

To make the frosted leaves and cherries, whisk the egg white with a fork until frothy. Tip the sugar onto a plate. Brush the egg white onto the bay leaves or dip them, then sprinkle the sugar over the leaves and half the cherries to coat. Leave to dry on a sheet of parchment for 6 hrs or until the frosting has completely dried.

Heat the oven to 180C/160C fan/gas 4. For the sponge, butter and line a 30 x 20cm traybake tin with parchment. Beat the butter and sugar together in a large bowl with an electric whisk until creamy. Whisk in the eggs, one by one, then sieve and fold in the flour, spices and baking powder. Fold in the yogurt, vanilla and chocolate chips. Tip into the tin, smooth over and bake for 30-35 mins until the sponge is golden and springs back when pressed. Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and leave to cool completely. Or, to make a round cake, see our tip below.

Reduce the oven to 120C/100C fan/gas ½ and leave the door open briefly to make sure the temperature drops low enough. To make the meringues, whisk the egg white in a large bowl with an electric whisk, or in the bowl of a stand mixer with the whisk attachment, until stiff peaks form. Continually whisking, add the sugar, 1 tbsp at a time, until it’s completely combined. Once it’s all added, beat for another 3-4 mins until you get a stiff, shiny meringue. Transfer the mixture to two small piping bags fitted with star and round nozzles. Use a cocktail stick, knife or spoon dipped in the food colouring to paint the inside of the bags in stripes up the length, painting each bag with a different colour and leaving the area nearest the nozzle uncoloured, then fill with meringue. Cover a baking sheet with parchment, using a little of the meringue on the underside to stick it to the tray. Pipe blobs onto it, well spaced apart, to make meringue kisses – they will come out plain first. Bake for 30 mins, then turn off the oven and leave the meringues inside to cool to room temperature. Decorate them with gold leaf or glitter, if you like.

Press the jam firmly through a sieve to remove any large chunks and stir what’s left in the sieve back into the jar. Stir in a few pinches of glitter, if you like, then transfer to a piping bag fitted with a small round nozzle.

Beat the buttercream ingredients together using an electric whisk until you get a pale, fluffy icing. Transfer to a large piping bag with a wide, round nozzle.

To cut the sponge into a tree shape, first split the cooled cake into two layers using a cake cutter or serrated knife. Using a ruler or a sheet of baking parchment the same width as the cake, mark a halfway point at the top end of the cake. At the bottom end of the cake, mark it into thirds. Using these as a guide, cut squares from the bottom end of the cake, leaving a centre section for the tree stump, then cut from your middle mark at the top down to the bottom edges to create a Christmas tree shape. Use the off-cuts to make cake pops, or in trifle. Carefully lift off the top sponge using a baking sheet, and pipe blobs of buttercream all over, starting from the outside edge. Chill for 20 mins to firm up. Pipe some of the jam between the buttercream blobs, except the outer edge.

Position the remaining cake on top, and pipe more icing blobs all over. Add the frosted leaves, frosted and plain cherries, ginger biscuits (see <a href="https://www.bbcgoodfood.com/recipes/festive-ginger-biscuits">our recipe</a>) and meringues, sprinkle a little glitter over the un-frosted cherries, and pipe on the remaining jam in blobs. Add the biscuits, putting a star-shaped one at the top, and add gold leaf, if you like. Will keep, well covered in the fridge, for two-three days.

Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion

Creamy Salmon, Leek & Potato Traybake

baby potatoes,

olive oil

leek, halved, washed and sliced

garlic clove, crushed

double cream

capers,

chives,

salmon

rocket salad, to serve (optional)

Creamy salmon, leek & potato traybake

Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> for a few minutes. Toss the potatoes with &frac12; of the oil and plenty of seasoning in a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a>. Put in the oven for 20 mins, tossing halfway through the cooking time.&nbsp;

Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for&nbsp;5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.

Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Try this great veggie midweek meal with nuts, feta and mixed roots of your choosing, plus a lemon and herb dressing. Leave out the feta to make it vegan

Roasted Root Veg Traybake

roots– parsnips

new potatoes, halved

garlic cloves, skin left on

rosemary

thyme

pack mixed snacking nuts or seeds

vegetarian feta

pack parsley, finely chopped

lemon, juiced

Roasted root veg traybake

Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.

Squeeze the roasted garlic out of its skin&nbsp;and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.

If your favourite part of the stuffing is the crispy bits, you'll love this recipe. It can be prepped up to two days in advance, then baked on the day

Crispy traybake stuffing

tbsp butter

onions,halved and sliced

Bramley apple,peeled, cored and diced

packs Cumberland sausages,skins removed

sage

breadcrumbs

cooked chestnuts,roughly chopped

Heat the butter in a large, non-stick pan over a medium heat and cook the onions for 10 mins until softened. Add the apple, cook for 2-3 mins more, then set aside.

Tip the sausagemeat into a large bowl, and combine with the onion and apple mixture, all the other ingredients and some seasoning. Use your hands to mix everything really well. Can be kept in the fridge up to two days before baking.

While the turkey crown is resting, spread the stuffing into a large shallow roasting tin and cook in the oven with the turkey legs for 30-35 mins until the top has formed a crust. Serve immediately with the reserved sage leaves scattered over.

Chocolate flapjacks are the perfect, easy bake for kids. Using storecupboard ingredients they are the ultimate comfort food.

Chocolate flapjacks

butter

golden syrup

sugar

220 g porridge oats

g chocolate chips

g milk chocolate

Preheat your oven to 180C / 170C Fan / 350F and line a 18cm square baking tin with baking or parchment paper.

Measure the butter, sugar and golden syrup into a small pot. Heat it over a gentle heat, stirring it until it has all melted.

Melt the butter, sugar and syrup

Weigh the oats and add them to a large mixing bowl.

Measure the oats

Once the butter mixture has melted, pour it into the oats and stir it all together until all the oats are coated. Leave it to cool slightly then pour in the chocolate chips and stir them in.

Mix everything together

Pour the flapjack mixture into your prepared baking tin and press it down with the back of a spoon, levelling the top and pressing it into the corners.

Bake the chocolate flapjacks for 20-25 minutes. They're ready when they've turned a nice golden brown colour.

Remove them from the oven and leave to cool for a few minutes in the tin before removing from the tin to leaving to cool completely

Bake the chocolate flapjacks

Break the chocolate into small pieces and melt in the microwave. Drizzle or pour it over the cooled chocolate flapjacks.

Leave the chocolate topping to set, then cut the flapjacks into squares.

Add the chocolate topping

https://embed.mediavine.com/videos/elsjxpdxkimp8udke6sg

Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake

Chicken cacciatore one-pot with orzo

onion, finely sliced

garlic cloves, sliced

milliliters red wine

bay leaves

cherry tomatoes

chicken stock cube

tbsp balsamic vinegar

tbsp capers(optional)

green olives

orzo, rinsed (to keep it from

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.

Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.

Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.&nbsp;

Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

A quick and tasty tray bake that&#039;s full of flavour, with zesty lemon, cumin and a hint of thyme.

Baked Chicken Thighs with Lemon and Cumin | Slimming &amp; Weight Watchers Friendly

chicken thighs (skin and visible fat removed)

lemons

lemon (juiced)

tsp cumin

paprika

tbsp dark soy sauce

low calorie cooking spray

salt and black pepper (to taste)

Pre-heat

In a mixing bowl add the lemon juice, paprika, soy sauce, cumin, thyme and mix well.

Add the chicken and lemon wedges to the mix along with the salt and pepper and ensure they are coated thoroughly. Leave covered in the fridge for 20 minutes.

Spray

Spray oven tray with low calorie cooking spray and add the marinated chicken and lemon wedges.

Place

Place in the oven for 15-20 minutes until chicken is a golden brown in colour and cooked throughout.

Serve

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Pre-heat oven to 200°C.

Add lemon juice, paprika, soy sauce, cumin, thyme and mix well in a bowl

Add chicken, lemon wedges, salt and pepper to the mix and coat thoroughly. Refrigerate it covered for 20 mins

Spray oven tray with cooking spray and add marinated chicken and wedges

Place in oven for 15-20 mins until chicken is golden brown and cooked throughout

Serve with the cooked lemon wedges

Baked Chicken Thighs with Cumin and Lemon - Pinch of Nom

Use sausages as the base for this easy summer traybake. It's packed with artichokes, new potatoes, butter beans, tomatoes and fresh pesto, and is delicious with crusty bread

Potato, pesto & sausage traybake

red onion

potatoes

artichokes

spring onions

pork sausages

fennel seeds

lemon

can flageolet or butter beans

vegetable stock

pesto

bread (optional)

Heat the oven to 200C/180C fan/gas 4. Toss the red onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds and lemon wedges together in a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> or 20 x 20cm baking dish. Drizzle over the oil and season to taste (you won’t need a lot of salt, as the sausages can be quite salty).

Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then remove from the oven, swirl through the pesto and serve with crusty bread, if you like.

This hearty spiced chicken tray bake recipe is sure to satisfy big appetites.

Spiced Chicken Tray Bake

250 g (9 ounces) cauliflower,

200 g (7 ounces) swede,

tsp. each cumin seeds, chilli flakes and curry powder

turmeric

vegetable oil

oregano leaves

chicken legs

red onion,

mL (31⁄2fl oz) hot chicken stock

A delicious and easy traybake that makes the most of Autumn vegetables and flavours.

Sweet Potato & Butterbean Roasty Roots Traybake

garlic

red pepper

tin butterbeans (drained)

tsp Herbs; mix of dried rosemary, fennel seeds,

salt & pepper

Slice the sweet potatoes into 1cm discs &amp; cut the pepper into 1 cm squares.&nbsp;

Separate the garlic bulb into cloves but do not take their skins off.

Add all ingredients to a large baking tray, sprinkling the seasoning mix over &amp; mixing everything around so all the veggies are evenly covered in oil and seasoning.

Roast in a pre-heated oven on Gas Mark 6 / 220C for around 20 mins. Check to see if the veggies are nicely caramelised and cooked through. You might need more time depending on your oven.&nbsp;

Serve with Salad or some sauteed greens.&nbsp;

Serve up this sensational sausage and sweet potato traybake for an easy family meal. To make things even simpler, you can freeze it for busy weeknights

Sausage & sweet potato traybake

red onions,

corn cobs,

mango, stoned and chopped

sweet potatoes,

tsp ground paprika

oregano

barbecue sauce

tbsp vegetable, rapeseed or olive oil

coriander

chopped chillies (for the grown-ups)

Heat the oven to 200C/180C fan/ gas 6. Mix together the ingredients for the spiced sauce in a bowl. Tip the onion quarters, corn, mango, sweet potatoes and sausages into a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>, then pour over the sauce and stir to coat. Add a pinch each of salt and pepper.

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