A traybake is one of the simplest and tastiest ways to cook, minimising prep time and maximising flavour as all the ingredients meld together in the oven, each enhancing the other. In late summer/early autumn, there is such an abundance of seasonal produce that we are spoilt for choice, so feel free to pick your favourite veg and ring the changes with whatever delicious ingredients you have to hand. This combination of potato, radish, chickpea and tomato is enhanced by being roasted with some smoked garlic, herbs and a little spice. It makes a vegan-friendly feast, but you could also serve it alongside a meat or cheese-based main course (though it's incredibly satisfying on its own) or with a palate-cleansing salad of baby spinach leaves or watercress.

Ingredients

• 500g new potatoes
• 200g radishes, trimmed and halved
• 250g Isle of Wight mini plum tomatoes or cherry tomatoes
• 400g tin of chickpeas
• 1 bulb Garlic Farm Smoked Garlic
• 2 teaspoons zata'ar or 1 teaspoon thyme + 1 teaspoon oregano
• 1 teaspoon chilli powder (mild or hot, dependent on preference)
• Sea salt to taste
• Rapeseed oil
• Fresh thyme leaves
• Selection of condiments to serve, such as Garlic Mayonnaise, Vampire Relish, Wight Little Pickle or Roast Garlic Jam

Method

1. Pre-heat the oven to 200 C
2. Quarter or halve the new potatoes into bite-sized chunks, and place in a large, ovenproof dish.
3. Break up the Smoked Garlic into cloves, keeping the papery skin intact to prevent the garlic burning in the oven. Once the cloves have been roasted, the sweet flesh is easy to extract from the skin.
4. Add all the other ingredients, except for the fresh thyme, and toss well with a generous addition of oil.
5. Roast in the oven for about 45 minutes, removing the dish half-way through cooking to give everything a good stir.
6. Once the vegetables have started to caramelise and the potatoes are crisping up, remove and sprinkle with fresh thyme leaves.
7. Serve with your favourite Garlic Farm chutneys and garlic mayonnaise.