I make a lot of traybake dinners from leftover veg, but they often turn out boring. Any easy ideas for jazzing them up?
Ellen, Chichester, England, UK
There’s a fine line between a boring and brilliant traybake, and it all comes down to three things – “texture, flavour and colour”, according to Rukmini Iyer, author of the Roasting Tin series and recipe website Dinner with Rukmini. Take roast aubergine: it can be completely “transformed with a punchy lemon and olive oil dressing, a handful of flat-leaf parsley and chopped chilli for flavour and colour, and mozzarella or flaked almonds for texture and crunch”.
Traybakes are all about layers. First comes flavour, which can be found in jars of paste, such as Thai green curry, jerk or gochujang, says Shivi Ramoutar,…