Name: ’Nduja, Potato & Pepper Traybake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g floury or all-purpose potatoes, cut into 2–3 cm chunks; 2 red peppers, deseeded and chopped into chunks; 1 red onion, cut into thick wedges; 250 g cherry tomatoes; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp smoked paprika; 60 g ’nduja, divided into small pieces; Salt and freshly ground black pepper; Small handful fresh parsley or basil, chopped; Lemon wedges or crusty bread, optional

Method

15 mins prep55 mins cook70 mins total

Set the oven to 220°C/200°C fan/Gas 7. Place a large shallow roasting tin inside for 5 minutes while you finish preparing the vegetables.
Cut the potatoes into evenly sized 2–3 cm pieces and dry their surfaces thoroughly. Carefully put them in the hot tin and toss with 1 tbsp olive oil, the oregano, smoked paprika and a little salt and pepper.
Spread the potatoes in a single layer and roast for 25 minutes, turning halfway through. They should start to colour at the edges and soften inside.
Coat the peppers and onion with the remaining 1 tbsp oil, add to the potatoes and spread everything out. Roast for another 15 minutes.
Add the cherry tomatoes and distribute the small pieces of ’nduja around the tin. Roast for a further 10–15 minutes, until the potatoes are tender and golden, the tomatoes have softened and the ’nduja has melted.
Turn the vegetables gently through the spicy tomato juices. Taste before adding more salt, scatter over the parsley or basil, and serve hot with lemon wedges or bread if using.

Notes

This quantity serves four alongside another dish, or two to three as a lighter main. Add bread, a fried egg or a portion of chicken or fish if you want a fuller meal.

Roasting takes 50–55 minutes, depending on the potatoes and how full the tin is. Use two tins if necessary: vegetables piled deeply will soften in steam instead of browning.

Keep the ’nduja for the final 10–15 minutes. Its fat will coat the vegetables as it melts, but prolonged roasting can scorch the small pieces.

Replace one pepper with courgette if you like, adding it with the onion. Drained butter beans can go in for the last 10 minutes. For a meat-free version, leave out the ’nduja and add cooked chickpeas with a little more smoked paprika.

Chill cooled leftovers promptly in a covered container and use within 2 days. Reheat thoroughly in a hot oven or air fryer; the potatoes can crisp again, although the tomatoes will become softer.