Christmas traybake

• potato↗1kg kg

  cut in half or quarters if large

• vegetable oil↗100ml ml
• parsnip↗300g g

  peeled and quartered

• red onion↗2

  sliced thin wedges

• carrot↗4

  cut into bite‑size pieces

• brussels sprouts↗200g g

  halved

• cranberry sauce↗

  for serving

• eggplant↗1 medium
• olive oil↗2 tbsp tbsp
• garlic granules↗½ tsp tsp
• smoked paprika↗1 tsp tsp
• fig↗6 ripe

  cut in half

• halloumi↗250g g

  cut into 12 sticks

• dried porcini↗10g g
• olive oil↗1 tbsp tbsp
• цибуля↗1

  дрібно нарізана

• часникові зубчики↗2

  подрібнені

• каштан↗100g cooked

  подрібнені

• гілочка розмарину↗1

  гілочки зняті та дрібно нарізані

• листя шавлії4

  дрібно нарізані

• панірувальні сухарі↗200g fresh
• яйце↗1

  збите

• вегетаріанський твердий сир↗2 tbsp finely grated

Step-by-step instructions

1. 1

   To make the stuffing, place the porcini in a small heat‑proof bowl, pour over 150ml hot water and let soak. Heat the oil in a frying pan over medium heat and fry the onion for 10 mins until soft. Stir in the garlic, chestnuts, rosemary and sage. Strain the porcini (reserving the stock) and finely chop. Stir into the onions and cook for a few more minutes. Tip into a bowl. Add the breadcrumbs, egg and cheese. Season. Add enough stock (about 60ml) to bring the mix together. Form into 12 balls and chill.

2. 2

   Meanwhile make the figs in "blankets". Trim the aubergine and slice it into 3 mm thick slices lengthwise using a mandoline or sharp knife. Tip into a bowl and toss with the oil, garlic, paprika and some seasoning. Heat a griddle pan over medium‑high heat and fry the slices for 4‑6 mins on each side until lightly golden and tender. Working with one fig half and halloumi baton at a time, wrap these in a slice of aubergine, using a cocktail stick to secure if needed. Put on a plate, repeat with the remaining aubergine slices, fig halves and halloumi batons and chill.

3. 3

   Cook the potatoes in a pan of boiling salted water for 10‑15 mins until just tender. Drain and leave to steam‑dry. Heat the oven to 220C/200C fan/gas 7. Heat the oil in a large, shallow roasting tin for 10 mins until very hot.

4. 4

   Tip the potatoes into the tin, turning to coat. Roast for 20 mins until lightly golden and crisp. Add the parsnips, onions and carrots, spaced apart, and roast for 20 mins more until the veg is soft. Add the sprouts, drizzle with more oil if needed. Toss well. Roast for 10 mins. Add the stuffing balls and figs‑in‑blankets and roast for 25 mins until everything is cooked through, the stuffing balls and potatoes are crisp and the veg is tender. Serve with cranberry sauce.