Rick Stein served up a tasty Cornish briam (roasted vegetable traybake) on Rick Stein’s Cornwall.

The ingredients are: 150ml extra virgin rapeseed oil, 500g waxy new potatoes, peeled and cut lengthways into 5mm slices, 400g carrots, sliced lengthways, 2 large courgettes (about 400g), sliced lengthways, 1 large onion, sliced, 5-6 garlic cloves, sliced, 300g Tenderstem broccoli, 4 large tomatoes (or 6 medium), thickly sliced, 25g flat leaf parsley, roughly chopped. few sprigs fresh thyme, leaves picked, 200ml passata, salt and freshly ground black pepper.

See recipes by Rick in his book titled: Coast to Coast: Food from the Lands & Sea Inspired by Travels Across the World available from Amazon now.