Traybake Mushroom with Pea

Ingredients

• New potatoes, halved or quartered if large 500g
• Chestnut mushrooms, halved or quartered 300g
• Red onion, cut into wedges 1 large
• Garlic cloves, peeled and lightly crushed 4
• Cherry tomatoes 200g
• Frozen peas 150g
• Olive oil 3 tbsp
• Fresh rosemary or thyme, leaves picked 1 tbsp
• Lemon, zest and juice 1
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. On a large baking tray, toss the new potatoes, red onion wedges, and crushed garlic cloves with 2 tbsp of the olive oil, rosemary/thyme leaves, salt, and pepper.
3. Roast for 20 minutes until the potatoes are starting to soften.
4. Add the chestnut mushrooms and cherry tomatoes to the tray. Drizzle with the remaining 1 tbsp of olive oil and season again.
5. Toss everything together and roast for another 15-20 minutes, or until the mushrooms are tender and the tomatoes have softened.
6. Stir in the frozen peas and roast for a final 5 minutes until heated through.
7. Remove from the oven, stir in the lemon zest and juice, and serve immediately.