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Galaxy traybake recipe

Galaxy traybake recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Chocolate biscuits

Galaxy traybake, slightly similar to 'millionaires shortbread' but without all the gooey caramel, with all the taste.

16 people made this

IngredientsServes: 12

  • 16 Digestive® biscuits
  • 1 small tin condensed milk
  • 170g (6 oz) caster sugar
  • 110g (4 oz) margerine or butter
  • 2 tablespoons syrup
  • 150g (5 1/2 oz) Galaxy® chocolate

MethodPrep:10min ›Ready in:10min

  1. Crumble biscuits either in food processor or by using the old fashioned rolling pin method.
  2. Put rest of the ingredients into a large glass bowl and mix together. Melt slowly in the microwave - 5 minutes to start with. Once the mixture is boiling - restart microwave to 5 minutes and continue to cook.
  3. Check and stir mixture - Once the mixture has turned a toffee brown and it thick and grainy - it may even need a minute or 2 more depending on your microwave, give it a good stir and add the crushed biscuits stirring in well.
  4. Place mixture into a dish of your choice - I used a square cake tin, and silicone ones work fabulously for this too. Chill in fridge.
  5. Once the base has set add your melted chocolate to the top and then allow to set again on side or in fridge. Traybake can be sliced into size squares once cooled.


This recipe used Galaxy® but use whatever chocolate you like.

See it on my blog

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

More-ish....definitely bad for the diet, but oh so delicious.....-04 May 2016

I have made this a few times. Absolutely gorgeous with guarnteed weight gain!-21 Dec 2015

amazing-09 Oct 2013

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This easy chicken traybake is perfect for a midweek family dinner. Chicken pieces and colourful sweet potatoes, red onions and broccoli are simply roasted with herbs, paprika and lemon. Adding stock ensures everything is beautifully tender and there&rsquos a little gravy left in the bottom to serve.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Add the sweet potatoes, onions, broccoli and garlic to a large roasting tray and sprinkle over the dried herbs. Season and drizzle over 1 tbsp of the oil, then toss everything together. Spread the veg out in an even layer and roast for 15 mins.
  2. Remove the tray from the oven and give the veg a good mix. Add the chicken pieces and drizzle with the remaining ½ tbsp oil. Squeeze over the lemon juice and sprinkle with the paprika. Return to the oven for 15 mins.
  3. Pour over most of the chicken stock, then roast for a final 15-20 mins (topping up with a little more stock if it starts to look too dry) until the chicken is cooked through and the veg is completely tender. Squeeze the garlic cloves from their skins and serve with lemon wedges.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Mars Bar Tray Bake

Cut up the Mars Bars and add them to a bowl along with the golden syrup and butter.

Measure out the Rice Krispies into another bowl.

Melt the Mars Bar mix in a microwave until all melted together and pour into the bowl with the Rice Krispies.

Mix well until all the Rice Krispies are coated.

Spoon into a baking tray, press flat with the back of the spoon and pop into the fridge until chilled.

Melt the chocolate (Dairy Milk or Galaxy) in a bowl and pour over the top of the cooled Rice Krispie mixture.

Leave to cool, slice into squares and serve.

Alternatively to Dairy Milk or Galaxy, you could knead and roll out Chocolate Flavour Ready to Roll Icing and sheet this over the top of the cooled Rice Krispie mixture.

The marinade

Orange marmalade mixed with soy sauce, powdered ginger and garlic lends itself to a Chinese style marinade that glazes the pork and makes it turn all golden brown and sticky.

It also makes a great glaze for baked ham. Remove the skin off your ham and score the fat. Wrap the top of the ham in some foil and pop it in a baking dish along with a couple of cups of water. Warm your ham (depending on the size) till the meat is warm, remove the foil and baste the fat with the marinade. Turn the griller (broiler) on and let the fat blister and the marinade bubble and glisten.

One-tray wonders: 26 tasty tray bake recipes

  • Adam Liaw's summer one-tray wonder: Chicken, capsicum and basil tray bake (Recipe here). Photo: William Meppem
  • Puttanesca reinvented as a one-tray wonder (three recipes from the cookbook One Tray Roasts here). Photo: Lauren Volo
  • Baked sweet potato and sausages with salsa verde and sour cream (Recipe here). Photo: William Meppem
  • Rachel Khoo's herb butter roast chicken with summer vegetables (Recipe here). Photo: William Meppem
  • Adam Liaw's roasted chicken marylands with chilli and honey (Recipe here). Photo: Adam Liaw
  • Simple baked ratatouille with snags (Recipe here). Photo: Marina Oliphant
  • Spiced roast pumpkin wedges with garlic yoghurt and almonds (Recipe here). Photo: William Meppem
  • Pete Evans' paleo-friendly smoked paprika chicken marylands with kale and fennel (Recipe here). Photo: Pete Evans
  • Adam Liaw's roast hapuka with crispy potatoes and capers (Recipe here). Photo: William Meppem
  • Quick prosciutto-wrapped roast chicken with potato wedges (Recipe here). Photo: Marina Oliphant
  • Adam Liaw's saltimbocca-style pork cutlets resting on potato and onion gratin (Recipe here). Photo: William Meppem
  • Karen Martini's Spanish chicken with sherry and tomatoes (Recipe here). Photo: Marcel Aucar
  • Chicken with saffron, honey and macadamias (Recipe here). Photo: Marina Oliphant
  • Serve this braised chicken with lemon and olives with a side of polenta or rice (Recipe here). Photo: William Meppem
  • Spicy snags: Bill Granger's baked merguez sausages with crunchy bread and sweet potato (Recipe here). Photo: Marina Oliphant
  • Or his quick roast chicken with bacon, white wine and shallots (Recipe here). Photo: Marina Oliphant
  • 'Honeymoon chicken' with rose wine, honey and lemon (Recipe here). Photo: Marina Oliphant
  • Sausages baked with herby breadcrumbs, potato and fennel (Recipe here). Photo: Murdoch Books
  • Roasted chicken with parsnip, potatoes, lemon and oregano (Recipe here). Photo: Murdoch Books
  • Chicken and chorizo hotpot (Recipe here). Photo: Marina Oliphant
  • Greek-style baked fish with tomatoes and breadcrumbs (Recipe here). Photo: Marina Oliphant
  • Chicken baked with pears, pancetta, rosemary and fennel (Recipe here). Photo: Murdoch Books
  • Anchovy-baked fish on a bed of tomato and onion (Recipe here). Photo: Natalie Boog
  • For dessert: Baked seasonal fruit with cinnamon, honey and orange (Recipe here). Photo: Marina Oliphant
  • Stephanie Alexander's stewed rhubarb gingerbread sponge pudding (Recipe here). Photo: Marina Oliphant
  • Or a classic apricot (or apple) crumble (Recipe here). Photo: Marina Oliphant

Save on the washing up with these one-tray wonders. Whack them in the oven and dinner is done.

Old school traybake recipes

Our retro traybakes are perfect for afternoon tea or a cake sale. Choose between chocolate, fruity or coconut cakes for childhood nostalgia.

Pink jam slice

A pretty in pink traybake sponge with retro marble icing and a layer of raspberry jam

Chocolate chip traybake

Bake these chocolate chip squares for the family. Easy to make, this traybake is ideal for cooking (and eating!) with kids

Blueberry & orange traybake pancake

Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like

Carrot cake

Delight friends with an afternoon tea that includes this easy carrot cake. You can bake the cake, freeze it and just drizzle over the icing on the day

White chocolate cake

Bake our easy white chocolate traybake with creamy icing and get creative with toppings. These bite-sized cakes are ideal for sharing or bake sales

Morello cherry & almond traybake

This fruity cake uses ground rice and almond extract for a cheaper bake - perfect for a cake sale or as a teatime treat

Chocolate concrete with caramel sauce

Update a classic school-dinner recipe by using caramel sauce instead of pink custard to serve alongside chocolate squares. Kids (and big kids) will love it

Black Forest brownies

These easy-to-make, fudgy brownies, complete with retro decoration, marry a much-loved flavour pairing of cherry and chocolate

Chocolate fudge cake

You just can't beat a good chocolate cake, and this one is guaranteed to disappear as soon as you cut the first slice

Peach Melba squares

This traybake can be mixed together in no time and is simple to slice and transport

Cappuccino traybake

Coffee mornings were made for this moreish cappuccino cake, and it's ready in under an hour

Coconut carrot slices

If you’re looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake

Tropical upside-down cake

Update the retro upside-down cake with the sunny flavours of coconut, lime and a splash of coconut rum – it gives the cake a glorious boozy edge

Plum & almond crumble slice

A buttery traybake, full of new-season fruit and spice

Fruity traybake

A moist sponge made from banana, apple, carrots and mango, topped with a fruity cream cheese frosting

Chocolate crunch

Indulge in these chocolate crunch squares whenever you need a sweet treat. They're lovely with a cup of tea or coffee

Sticky banana & maple cake

This childhood favourite is sticky, indulgent and completely moreish

Chocolate traybake

This American-style chocolate traybake is super-easy, can be prepared in advance and cuts into even portions. It's perfect for birthday parties or bake sales

Coconut chai traybake

This simple traybake is inspired by one of our favourite brews - chai. Spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the perfect accompaniment to a cuppa

Galaxy Cheesecake!

A Creamy, Sweet, and Delicious No-Bake Galaxy Cheesecake with Whipped Cream, Galaxy Chocolate, Galaxy Minstrels and more!

Yeah, that’s correct… you read the title correctly, IT’S GALAXY CHEESECAKE TIME. I really have lost myself recently writing these intros, but I have been so excited about my recent recipes I just can’t help myself! This one in particular though… love a bit of Galaxy.

Galaxy Chocolate is something that really hasn’t featured enough on my blog, and I said this when I made my Giant Galaxy Cookies, and I really haven’t sorted that out. I always crave my Galaxy Golden Egg Cheesecake, but as that’s Easter themed, I wanted to post a basic Galaxy Cheesecake Recipe!

This beauty is a cheesecake of your Galaxy dreams, with a Buttery Biscuit Base (Masterchef anyone?!), a creamy and sweet Galaxy Cheesecake Filling, and topped with my Jane’s Patisserie style decor… a drizzle of melted chocolate, cream swirls, and more chocolate.

I really can’t ever stay away from Chocolate or Cheesecake, and I think I have problems because of it. I honestly go through the supermarket shelves and just find more and more chocolate.

If someone came into my house and went into my baking cupboard, they really would be concerned for me… they are always FULL to the brim with treats for my bakes, and there is definitely too much there for just the regular person to eat.

I rarely ever find something out of date in my cupboards, but I am always hoarding and finding something on a deal and buying more! I’d bought some Galaxy Chocolate when it had been on offer and sorta forgot about it, so when I went through them and realised it was still there all I could think was about making a cheesecake!

The thing about a Cheesecake like this, is that it’s so smooth.. and so delicious. I don’t find a Cheesecake like this too rich, as Galaxy Chocolate for me is quite a light flavour, especially when mixed with the rest of the Cheesecake’s ingredients!

I know a lot of people aren’t too much of a fan of the whipped cream on top of the cheesecakes, but I just think it look so pretty! All the decoration of a cheesecake is optional as always, so you can easily leave it out if you don’t fancy it!!

Galaxy is one of the most popular brands in the country (and world!) and I really am not surprised why. It has such an iconic taste, that is still suitably different to it’s main competitor! I absolutely adore both brands, but Galaxy can really take my fancy sometimes.. especially in Cheesecake form.

I realise this cheesecake is relatively simple in comparison to some of my other ones, but after the success of my Milkybar Cheesecake, I know you guys don’t mind it! Galaxy is THE ONE, and I know you guys will love this too! Enjoy! x

Spiced chicken traybake recipe

A guaranteed crowd-pleaser, this spiced chicken traybake recipe draws on aromatic Indian flavours. Roasting the marinated chicken with the vegetables means that all the delicious roasting juices are absorbed. Serve with sliced chilli and a dollop of natural yogurt.


  • 320 g British chicken thighs
  • 1 red onion, chopped in wedges
  • 400 g potatoes, cut into small, bite-sized pieces, skin on
  • 120 g natural yogurt
  • 1 tbsp curry powder
  • 3 garlic cloves, crushed with skin on
  • 1 tsp ground turmeric
  • 15 g fresh root ginger, finely chopped or grated
  • 1 tsp nigella seeds
  • 120 g baby leaf spinach
  • 1 red chilli, finely sliced
  • 1 tsp yellow mustard seeds
  • 1 lemon, cut into wedges
  • 1 pinch salt and pepper
  • 4 tbsp vegetable oil
  • 11.3 oz British chicken thighs
  • 1 red onion, chopped in wedges
  • 14.1 oz potatoes, cut into small, bite-sized pieces, skin on
  • 4.2 oz natural yogurt
  • 1 tbsp curry powder
  • 3 garlic cloves, crushed with skin on
  • 1 tsp ground turmeric
  • 0.5 oz fresh root ginger, finely chopped or grated
  • 1 tsp nigella seeds
  • 4.2 oz baby leaf spinach
  • 1 red chilli, finely sliced
  • 1 tsp yellow mustard seeds
  • 1 lemon, cut into wedges
  • 1 pinch salt and pepper
  • 4 tbsp vegetable oil
  • 11.3 oz British chicken thighs
  • 1 red onion, chopped in wedges
  • 14.1 oz potatoes, cut into small, bite-sized pieces, skin on
  • 4.2 oz natural yogurt
  • 1 tbsp curry powder
  • 3 garlic cloves, crushed with skin on
  • 1 tsp ground turmeric
  • 0.5 oz fresh root ginger, finely chopped or grated
  • 1 tsp nigella seeds
  • 4.2 oz baby leaf spinach
  • 1 red chilli, finely sliced
  • 1 tsp yellow mustard seeds
  • 1 lemon, cut into wedges
  • 1 pinch salt and pepper
  • 4 tbsp vegetable oil


  • Cuisine: Indian
  • Recipe Type: One-pan
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 2


  1. Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
  2. Add the chopped ginger to a large bowl with the curry powder, one tablespoon natural yogurt (saving the rest for later) and a drizzle of vegetable oil.
  3. Add the chicken thighs and give everything a good mix until the chicken is fully coated in the marinade.
  4. Add the chopped potatoes and red onion wedges to a large roasting tray with a generous drizzle of vegetable oil.
  5. Sprinkle over the ground turmeric and yellow mustard seeds. Season with a generous pinch of salt and pepper and mix well.
  6. Squeeze half the lemon wedges over the potatoes and add the squeezed wedges to the tray, saving the remaining wedges for garnishing.
  7. Add the crushed garlic to the tray, along with the chicken and any remaining marinade.
  8. Put the tray in the oven and roast for 30 minutes.
  9. Remove the tray from the oven, push the chicken to one side of the tray and add the spinach.
  10. Return the tray to the oven for a further 5 minutes or until the spinach has wilted and the chicken is cooked through.
  11. Once everything&rsquos cooked, remove the chicken from the tray and stir the wilted spinach through the potatoes and onion.
  12. Serve with the remaining natural yogurt, sliced chilli, nigella seeds and lemon wedges.

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Easy Lemon Traybake Recipe

Here is what you will need to make 9 large slices | or 16 small squares | or 18 small finger pieces.

(For a printer friendly version, see the recipe card at the end of this post)

For the Cake

  • 135g (1/2 Cup + 1/8 Cup) Unsalted Butter, softened *
  • 135g (2/3 Cup) Golden Caster Sugar
  • 165g (1 + 1/3 Cup) Self Raising Flour
  • 1 + 1/4 tsp Baking Powder
  • 2 x Eggs *
  • 3 tbsp Milk
  • Zest of 1 Lemon

For the Drizzle

For the Buttercream Frosting

  • 125g (1/2 Cup + 1/8 Cup) Unsalted Butter, softened *
  • 250g (2 Cups) Icing/Confectioners Sugar
  • 2 tbsp Freshly Squeezed Lemon Juice

Essential Equipment

  • 20cm (8&Prime) Square Baking Tin
  • Electric Stand Mixer or Large Bowl + Electric Hand Whisk
  • Jug
  • Skewer

*Take your butter and eggs out the fridge 1 hour before using to bring them to room temperature. The butter in particular needs to feel softened before using.

How to Make the Cake

Preheat your oven to 170°C/Fan 160°C/338F and lightly grease and line your baking tin with baking paper.

(It&rsquos worth noting here that I am a lazy liner. I usually only use one sheet to line the base and two sides, then use some trusty wooden pegs to stop the paper from falling onto the cake.)

Weigh out all the cake ingredients into the bowl of an electric stand mixer or a large bowl with an electric hand whisk. (135g | 1/2 Cup + 1/8 Cup Unsalted Butter, 135g | 2/3 Cup Golden Caster Sugar, 165g | 1 + 1/3 Cup Self Raising Flour, 1 + 1/4 tsp Baking Powder, 2 Eggs, 3 tbsp Milk, Zest of 1 Lemon.)

Then beat until it&rsquos nice and smooth. Don&rsquot over beat it &ndash keep a close eye on it and beat only until everything is just blended.

Don&rsquot panic too much if there are a few little lumps of butter still in there, so long as it&rsquos mostly smooth it will be ok.

Next, tip the cake batter out into your prepared tin and smooth out.

Bake in the centre of the preheated oven for 16 &ndash 20 minutes until a skewer inserted into the centre comes out clean.

How to Make the Drizzle

While the cake is still in the oven&hellip mix together the juice of 1 lemon and the caster sugar (50g | 1/4 Cup) in a jug. Keep mixing until the sugar has dissolved.

While the cake is still warm, poke holes all over with a skewer.

Time for some REAL moisture! While the cake is still warm &ndash carefully pour the lemon sugar mixture evenly over the top of the whole cake.

Then allow to cool completely before moving on to the next step.

How to Make the Lemon Buttercream Frosting

In an electric stand mixer or a large bowl with an electric hand whisk, beat the butter (125g | 1/2 Cup + 1/8 Cup) until it&rsquos really soft. You will likely need to scrape the bowl down once or twice.

Next, add half the icing sugar (125g | 1 Cup) and beat again until it&rsquos light and fluffy. Start on a slow speed and work up to a higher one &ndash you don&rsquot want to create a mushroom cloud of icing sugar here!

Lastly, add the remaining icing sugar (125g | 1 Cup) and the lemon juice (2 tbsp) and beat again until it&rsquos really light and fluffy. It should also look quite pale in colour.

Once your cake has completely cooled, remove it from the tray and peel off the baking paper.

Place it onto a serving plate or cake stand and smooth the icing over the top.

Tadah! You&rsquove now got yourself a rather luscious looking (and tasting!) lemon traybake cake. If you&rsquore feeling fancy, top with 3 thin slices of lemon for decoration.

If you like generous portions, cut your traybake into 9 pieces. If you prefer smaller more modest portions, cut into 16 pieces. If this is for children, cut into 9 large pieces then half them to create 18 small finger slices.

Store your cake in an airtight container (I prefer metal) at room temperature and consume within 3-4 days.

Have you made this recipe?

Will this beautifully moist and delicious lemon traybake cake be making it&rsquos way into your home? I&rsquod love to know if it is! Send me your pics, comments and questions on Facebook, Twitter & Instagram or email me at [email protected]

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Moroccan Spiced Roasted Vegetable Traybake

Bursting with vegetable goodness and flavoured with a simple harissa marinade, this Moroccan Spiced Roasted Vegetable Traybake takes just 10 minutes to prepare, is vegetarian and gluten free, and of course – super delicious! Serve just as it is, or with my Easy 2 Ingredient Yogurt Flatbreads.

A few weeks ago, I was chatting (well virtually chatting) with a good blogger friend of mine: Mandy from Sneaky Veg, and during the course of our chat, it occurred to me that I had never blogged a vegetarian traybake…now considering I regularly blog vegetarian and vegan food AND that I have, on more than one occasion, been called ‘The Queen of Traybakes’ (I now have a total of 18 traybakes on my blog!!), this felt like something of an omission, to say the least!

So I got my thinking cap on to come up with a vegetarian traybake with wow factor…Now, regular readers of Easy Peasy Foodie will know I am somewhat obsessed with Middle Eastern and North African flavours and that is where the inspiration for this traybake came…I wanted to create a simple vegetable based traybake that was flavoured with subtle North African spices and where vegetables were clearly the star of the show.

So I combined some of my favourite veggies: aubergine, cauliflower, sweet potato, red peppers and red onions, together with a can of chickpeas and a very simple, but totally delicious, harissa based marinade and, as a final flourish, I added some lovely chunks of halloumi – which totally fitted with the theme and is utterly fabulous with the veggies and spices (however, if you want to keep this vegan, simply leave out the halloumi). Finally I scattered these gorgeous Moroccan roasted vegetables with coriander…

The result was as delicious as it sounds – these are all vegetables that become extra nice when roasted, and the harissa really does compliment the flavours – there are a lot of different flavours and textures going on and just a gentle hum of heat (though feel free to add more harissa if you like a bit more spice in your life – or even add in some chillies!)

You really could eat ths traybake as it is, it’s delicious and plenty filling enough…however if you are feeling the need for some extra carbs, you could serve this with couscous, rice or bulgar wheat. However, I think one of the best ways to serve this traybake is with my Easy 2 Ingredient Yogurt Flatbreads, which are super easy to make and totally delicious!

The result is a kind of Moroccan Taco (I do love my fusion food) and the combination worked brilliantly, only in hindsight I wished I had created some kind of sauce, for the full taco effect…something like my Yogurt and Cucumber Sauce would be perfect here.

This is definitely the sort of vegetarian recipe where meat eaters will not miss the meat…there is just so much else going on here! However, if you are catering for the type who just cannot cope without meat at every meal, you could certainly throw in a few chicken legs/thighs into the tray at the start and you would have yourself a very nice Moroccan Chicken Traybake instead!

Alternatively this would be great if you are catering for a mix of meat eaters / veggies / vegans, since you could just make a different tray for each different diet…or serve this as a side dish for the meat eaters alongside a meat dish (e.g. my Moroccan Lamb Chops) and as a main for the veggies. Either way it’s a very flexible dish, which works perfectly for a whole range of dietary requirements…without any fuss or hassle!

Personally I think the best wine match for this would be the sort of robust rosé you get from the South coast of France and much of Spain, one which is Grenache/Garnacha based would be a good bet, or if you want to drink red a Rioja Reserva would work well (or a Reserva wine from one of the other nearby Spanish regions – Navarra, Campo de Borja and Ribera del Duero are all fab and generally a bit cheaper than Rioja), alternatively if you want white, a Chilean Sauvignon Blanc would work brilliantly here too.