Easy And Delicious Seasonal Traybakes
As we prepare for the long summer evenings to give way to the fresher arrival of Autumn, this is a great opportunity to explore new recipes for The Fall.
Purchase Evoo
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Amount
6
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Time
30 Minutes
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Course
Main Dishes
As we prepare for the long summer evenings to give way to the fresher arrival of Autumn, this is a great opportunity to explore new recipes for The Fall – with seasonal flavours and olive oil in perfect harmony.
Here are a couple of great options to get you in the mood for combining extra virgin olive oil with seasonal produce.
This tempting traybake from BBC Good Food uses the delicious flavours of squash and apple – both ripening during The Fall.
Ingredients
Total
- 1 small butternut squash, about 750g/1lb 10oz
- 2 red onions, sliced into rings
- 2 apples, unpeeled, cored and sliced
- 12 pork sausages
- 3 tbsp Morocco Gold extra virgin olive oil
- 1 tbsp runny honey
- 1 tsp English mustard
- Salt and freshly ground black pepper
Instructions
Total
- Preheat the oven to 220C/200C Fan/Gas 7.
- Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices.
- Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon extra virgin olive oil and season well with salt and pepper. Roast for 20 minutes.
- Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing.
- Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve
Amount
Time
Chicken thigh, courgette and blackberry traybake
Next up is this satisfying traybake from Delicious which uses up some late some fruit and brings out the flavours of the season.
Ingredients
Total
- 1kg chicken thighs
- 2 courgettes, sliced 1cm on the diagonal
- ½ fennel, sliced 1cm thick, any fennel fronds reserved
- ½ garlic bulb (cut through the waist so you have the bottom half)
- 50g pitted kalamata olives
- 5 tarragon sprigs
- 1 tbsp Morocco Gold extra virgin olive oil
- 1 tsp brown sugar
- 80ml dry white wine or fino sherry
- 1 tsp white wine vinegar
Instructions
Total
- Heat the oven to 180ºC/160ºC fan/gas 4 and put a large frying pan over a high heat. Season the chicken thighs and put them skin-side down in the pan (they will release enough fat to not need any oil). Cook for 8-10 minutes until crisp and golden.
- In the meantime, toss the courgettes, fennel, garlic, olives and 3 tarragon sprigs in the oil with the sugar and some salt and pepper, then arrange in a large oven tray. Add the chicken on top and pour over the chicken fat juices from the pan too. Pour over the wine/sherry and vinegar, then cook in the oven for 35 minutes.
- Add the blackberries to the tray and return to the oven for a final 10 minutes. Chop the remaining tarragon leaves. When ready, divide between bowls, sprinkle with chopped tarragon and serve.
Get Ready For Fall With This Tasty Extra Virgin Olive Oil
From The Larder
For lots more seasonal inspiration to welcome in the approaching season, check out our recipe pages.
Our Sources
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