I am really into sheet pan cooking at the moment. It is a great way to make a whole meal without using any saucepans and not spending lots of time tending to a meal.
The idea is to cook the entire meal on one oven tray, adding the ingredients in order of how long they need to cook.
Last night’s dinner comprised of cod, potatoes, Jerusalem artichokes, fennel, carrots and cauliflower, and there was barely any clearing up to do at the end!!
I chopped up all the vegetables into chunky pieces, and put the oven on 1.5 hours before dinner time. First the potatoes went in the oven (sprinkled with sea salt and brushed with a little oil), 30 minutes later I added the carrots and Jerusalem artichokes, 20 minutes after that the fennel and cauliflower were added. Just 15 minutes before the end of cooking time, I placed the chunks of cod on and seasoned with a medium spice blend called Fish spice, tarragon and lemon juice.
Between adding the different veg to the tray, I didn’t have to stand in the kitchen stirring anything – I did that each time I added a new ingredient. This is a great method of cooking a nutritious filling dinner, leaving you time to get on with other things, or hopefully putting your feet up!