Potato, leek and chickpea traybake with quick romesco

This potato traybake packs in lots of flavour for the time it takes to prepare, thanks to the quick romesco.

ingredients

• 500g baby new potatoes, large ones halved

• 2 large leeks, halved and sliced into 2cm pieces

• 1 x 400g tin chickpeas, drained

• 2 garlic cloves, bashed

• 4 sprigs fresh oregano or thyme, leaves picked

• Zest of ½ orange

• Olive oil, to drizzle

• Salt and black pepper

• 1 small bunch parsley, roughly chopped

• For the romesco

• 50g ground almonds

• 25g hazelnuts

• 1 thick slice of stale sourdough or good white bread, torn into chunks

• 1 tsp sweet smoked paprika

• 150g jarred roasted red peppers, drained

• 1 tbsp sherry or red-wine vinegar

• 4 tbsp olive oil

method

Heat the oven to 200C (180C fan)/ 390F/ gas 6.

Toss the potatoes, leeks and chickpeas with the garlic, oregano or thyme, orange zest, olive oil and plenty of salt and pepper on your largest roasting tray – you might want to spread them on two trays so the vegetables have enough space to crisp.

Roast for 20 minutes.

Meanwhile, start on the romesco: in the same oven, toast the nuts and bread on a baking tray for roughly six to seven minutes, until they are a little coloured.

Whizz the nuts and bread with the smoked paprika in a food processor, until you have a rough crumb. Add the peppers, vinegar, oil and a tablespoon of water, then season and blitz again, until you have a slightly textured but silky sauce.

Once the vegetables have had their 20 minutes, take them out of the oven and toss them with half the romesco. Return them to the oven for a further five minutes, or until golden and beginning to crisp.

Serve with extra romesco, if you like, and sprinkle with parsley leaves.