Use up root vegetables in this hunger-busting Mexican style hasselback tray bake recipe. We’ve used herby creme fraiche in this version and some extra chickpeas for a crispy texture. This dish is cheap, cheerful and a spicy winner with the chilli hit from the smokey chipotle. 

Don't worry if you don't have the ingredients we used, use what you have and mix it up with spices you like, take it on an Indian tip with tandoori masala or curry powder or South East Asian with miso, tahini and sriracha.

Ingredients (serves 4)

  • About 1 kilogram of root vegetables, cut in a hasselback style (see image, we like sweet potato, beetroot, squash, potatoes – but use what you have)
  • About 3 tablespoons of oil (vegetable or light olive oil or even butter)
  • 1 tablespoon of chipotle paste (or half a teaspoon of chilli powder and half a teaspoon of smoked paprilka), use more or less depending on how spicy you like things
  • 400 grams of tinned chickpeas, drained washed and dried (or cooked beans or lentils)
  • 3 tomatoes, quartered
  • 50 grams toasted nuts, roughly chopped (optional)
  • 100 grams of kale, chard or spinach (coated with a splash of oil and salt and ppper)
  • 6 spring onions, finely sliced
  • 150 grams of crème fraiche or sour cream
  • Juice of 1 lime (optional)
  • Small bunch of coriander, finely chopped
  • Sea salt and cracked black pepper


  1. Heat the oven to 200 celsius. Using a sharp knife, make cuts a few millimetres apart, cutting roughly two thirds of the way through each of the root veg (but not all the way through so they could open up like a fan).
  2. Place the vegetables and tomatoes in a roasting tin and mix well with the oil, chipotle paste and a generous pinch of sea salt and a pinch of pepper. Move around until the veg is well coated with the mixture. Place the veg cut side up in the tray.
  3. Then roast in the pre-heated oven for 25 to 30 minutes, turning and basting with any juices in the pan halfway through. Add a splash of water to the base of the tray and scrape if it is just starting to burn - but not too much). Then add the chickpeas and the kale (if using chard or spinach mix in at the end without roasting) and shake around so they are coated in the flavour and put back into the oven to cook for another 10 minutes. Ensure the veg is cooked through and a little crispy on the outside.
  4. While the veg is cooking, in a small bowl, mix together the crème fraiche with the spring onion, lime juice (if using) and coriander with a pinch of sea salt and cracked black pepper.
  5. Remove the roasted vegetables from the oven, then stir in the chopped nuts and if using chard or spinach until it just wilts. Serve right away with a dollop of the crème fraiche mix. 

This recipe is by Mark Breen of Seasonal Kitchen.

Food savvy tip:

Potatoes are in the top 10 most wasted foods in the UK. Every day in UK homes we throw away approximately 4.4 million whole potatoes. Storing dry potatoes in a cool, dry, dark place can help reduce the likelihood of sprouting. You may want to store them away from onions which can encourage sprouting.

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