Full veggie breakfast traybake

Plan a week with British dishes

Let's cook

1. Heat the oven to 220C (200C fan). Put the potatoes in a large roasting tin, add 2 tablespoons of the oil, the smoked paprika, the salt and some pepper, and toss with your hands. Spread them out cut side down and roast for 20 minutes.
2. While they roast, wipe the mushrooms clean with kitchen paper (washing makes them soggy). Toss them in a bowl with the last tablespoon of oil, the garlic and the thyme.
3. Take the tin out and turn the potatoes. Push them to one side and add the mushrooms in a single layer. Lay the tomatoes, still on their vines, across the middle. Roast for 12 minutes more.
4. Tip the beans into a small ovenproof dish and nestle it into a corner of the tin (or warm them in a small pan on the hob). Scatter the spinach into the gaps. Roast for 8 minutes more, until the potatoes are golden and crisp, the tomatoes have burst, the spinach has wilted and the beans are bubbling and steaming hot.
5. Scatter over the parsley and take the tin to the table, so everyone can help themselves.

Tips

• Laying the potatoes cut side down gives each one a flat, crisp, golden face.
• Use the biggest tin you have. Crowded vegetables steam instead of roasting.
• Leftovers keep in the fridge for 2 days. Reheat until steaming hot.

Swaps

• With eggs: in step 4, make 4 small hollows and crack an egg into each instead of adding the spinach, then bake for 8 to 10 minutes until the whites are set. It then contains eggs and is vegetarian, not vegan.
• Toast on the side adds gluten unless you choose gluten free bread.
• Vegan sausages: add them with the mushrooms. Check the packet, as many contain soya and gluten.

More in the British meal plan

Our own recipe. The photograph is AI-generated.