Recipe: Cornish briam from Rick Stein’s Cornwall
Recreate Rick’s Cornish briam (roasted vegetable traybake) recipe as seen on Rick Stein’s Cornwall.
Briam is a Greek slow-cooked roast vegetable dish. No need to fry, no need to stir and you can use any vegetable you have in the fridge. It’s also vegan and gluten-free!
- 150ml extra virgin rapeseed oil
- 500g waxy new potatoes, peeled and cut lengthways into 5mm/¼in 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 flatleaf parsley, roughly chopped
- few sprigs fresh thyme, leaves picked
- 200ml passata
- Salt and freshly ground black pepper
- Preheat the oven to 190C/170C Fan.
- Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm), or a shallow casserole dish with a lid.
- Spread the potato slices in the tin in a single layer, then season with salt and pepper.
- Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables.
- Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice.
Image ©: BBC Food
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