Monday, 26 May 2014


It's Sunday and it's time for another one of my one shot Sunday roasts. I hope your enjoying these simple tray bakes! This time I'm using honey and mustard which for me is a delectable flavor combination and one that will compliment roast pork or chicken perfectly.

I'm using peppers, onion, celery and courgette in this tray bake. I think the sweetness of the peppers and onions really sit well with the honey and mustard more so than a proper root vegetable like carrot or turnip.

I've also used new potatoes in my recipe now that they are just beginning to come in season. I prefer them as I like a nice and soft potato with a good roast. You can go for a normal roasting potato if you prefer a more crispy tater!

Sunday Roast (Honey + Mustard Style)

400g New Potatoes
1 Green Pepper
1 Yellow Pepper
1 Courgette
4 Celery Stalks
1 Red Onion
4 Tbsp Olive Oil
5 Springs Fresh Thyme
2 Tbsp Honey
1 Tbsp Wholegrain Mustard
2 Tbsp Light Soy Sauce
Salt and Pepper To Season

  1. Take you potatoes and cut down any large ones in half so that they are all the same size (roughly just larger than thumb sized). Place them in boiling water for around 5 minutes until you can just about stick a knife through a piece. Drain and leave to one side to cool.
  2. Get that oven on to 200 degrees (180 degrees fan).
  3. Take all you other veg and cut them into chunks equal in size to your potatoes and throw into a baking tray lined with foil with the potatoes. Your tray needs to be big enough so that everything is all on one layer on the base of the tray.
  4. In a bowl, mix together the oil, thyme, honey, mustard and soy sauce and pour this mix over the vegetables and give everything a good mix so that everything is covered in the marinade.
  5. Season everything well with salt and pepper and place in the oven for 30 minutes.

Another simple roast dinner flavor sensation ready with minimal hassle. Again I say to you all, don't be scared of the roast dinner, it's not as scary as it looks.The oily marinade is also great to use on meat too. Place your meat in a seal able bag with the marinade and rub the oil into the meat. Place in the fridge for around two hours before cooking and you'll have beautifully sweet and tasty meat as well as your veg!

Give it a go next Sunday, or check out my Greek and Asian one shot Sunday roasts. The choice is yours.

It's what Sunday's were made for!

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