Firecracker Traybake

Ingredients

For the flavoured oil:

• 3-4 tbsp olive oil
• 1 tsp garlic paste
• ½ tsp smoked paprika
• 1 tsp oregano
• Salt and pepper, to season

For the traybake:

• 2 sweet potatoes, peeled and cut into small star shapes, or rounds
• 10 Peppadew peppers
• 10 Padron peppers
• 2 small yellow, orange and red peppers
• 6 spring onions, cut into long, thick, strips
• 1 lemon, cut into wedges

For the cheese dip:

• 100g vegetarian Emmental cheese, grated
• 50g vegetarian mature Cheddar cheese, grated
• ¼ tsp chipotle en adobo paste
• 1 medium tomato, finely diced
• ½ lemon, zest only
• ½ tsp minced garlic
• ½ spring onion, finely chopped
• 1 tsp chopped coriander
• 1 tbsp chilli flavoured oil
• 1 tsp smoked paprika

To serve:

• chopped parsley
• torn basil
• pitted olives
• pickled chillies

Method

1. Preheat the oven to 210°C / fan 180°C / gas 6.
2. Make the flavoured oil first by combining all ingredients in a bowl. Season generously with salt and black pepper.
3. Use a little of the flavoured oil to coat the sweet potato stars. Place in a deep-sided roasting tin. Roast in the oven for 10 minutes.
4. To make the cheese dip: In a large bowl, add all the ingredients except the chilli oil and smoked paprika. Mix together thoroughly and then transfer to an ovenproof ramekin.
5. Coat the rest of the vegetables and lemon with the flavoured oil. Add the coated vegetables and lemon to the oven tray and place the cheese ramekin in the centre of the vegetables. Cook for 20-25 minutes until the cheese dip has melted and the vegetables are lightly charred.
6. Remove from the oven and drizzle the cheese dip with the chilli oil and sprinkle with the smoked paprika.
7. Garnish the whole tray with the parsley and torn basil.
8. Serve with the olives and pickled chillies.