Mother and Baby

Mediterranean traybake with cherry tomatoes, new potatoes, chorizo and feta

Section: Dinner ideas
Tray bake by Liz Earle Wellness
  • Serves: 4


  1. Preheat the oven to 190°C/375°F/ gas mark 5. Parboil your potatoes: rinse them under cold water, place in a large pot and cover with salted water. Bring the water to the boil and cook for around six minutes, so they are softened but not totally cooked through. Drain and set to one side to cool.
  2. Once the potatoes have cooled, lay them out on a roasting tray, drizzle in olive oil and season before popping in the oven for 15 minutes.
  3. Meanwhile, roughly chop the red onion and red peppers and, once the potatoes have had their 15 minutes, add them into the roasting tray along with the chorizo and garlic cloves.
  4. Drizzle over a few glugs of olive oil and sprinkle the paprika, oregano, fennel seeds, salt and pepper over the ingredients, using your hands or a wooden spoon to make sure everything is covered in oil and seasoning. Place the ingredients in the oven for a further 15 minutes.
  5. Carefully remove the roasting tray from the oven and add in the vines of cherry tomatoes and the rosemary. Pop in the oven for a final 20 minutes until the potatoes are golden and the vegetables are cooked through.
  6. Serve hot with a scattering of feta cheese on top, yoghurt on the side and fresh crusty bread. 

This full recipe feature can be found in the summer edition of Liz Earle Wellbeing  - wellness wisdom you can trust. Now available online from and leading news outlets.