Black pudding in the hole and buttery chicken curry – Gill Meller’s recipes for next level traybakes

Dishes that are easy, all in one and soon to be your new favourite midweek meals. I love this combination, but feel free to switch up the black pudding for some nice herby pork sausages, or a decent handful of firm chestnut mushrooms, if you’d like to keep it all about the veg. Once you’ve added the batter, don’t be tempted to open the oven door for at least 20 minutes, as this will help things rise as they should.

Serves 2. butternut or crown prince squash 1 medium (or part of one), about 800g-1kg. sunflower oil 2 tbsp. fennel seeds 2 tsp, lightly bashed. chilli flakes a good pinch. salt and freshly ground black pepper. firm dessert apples 2, such as cox or russet. black pudding 380g.

thyme 1 small bunch, leaves stripped. rosemary 2 sprigs. sage 10-12 leaves. For the batter. plain flour 140g. eggs 4, lightly beaten. whole milk 200ml. sea salt and freshly ground black pepper. Preheat the oven to 180C fan/gas mark 6. First, make the batter. Tip the flour into a bowl and whisk in the eggs until everything is nice and smooth. Gradually add the milk, whisking continuously until you are certain there are no lumps. Season with salt and pepper and set aside.

Carefully peel the squash, as the skin can be quite thick and cumbersome to remove. Cut the peeled squash in half (if you’re using a whole one) and scoop out the seeds. Cut the flesh into chunky cubes about 2½-5cm. Scatter the squash out over a roasting tin about 30cm x 25cm. Trickle over the olive oil, sprinkle over the fennel seeds and chilli flakes, and season with salt and pepper. Tumble everything together. Roast the squash for 25-35 minutes, or until it has taken on a little colour and is pretty much tender.

Meanwhile, quarter and core the apples, then cut each quarter in two, giving 16 wedges altogether. Peel and cut the black pudding into bite-sized chunks. Take the squash out of the oven and add the apples, black pudding, rosemary and sage. Turn it all together, turn up the oven to 200C fan/gas mark 7 and return the tray to the centre of the oven for another 8-10 minutes.

Carefully remove the tray from the oven, and working quickly, turn the squash, apples and black pudding once more, using a fork to tease some of the ingredients apart, should they need it. Pour in the batter then set the tin straight back in the oven. Cook for 25-30 minutes, until the batter is puffed up and golden. Serve at once.

Brill is such a magnificent fish and, like all fish, it’s a serious treat. So when you cook it, keeping things simple pays off. This recipe showcases brill’s lovely meaty texture alongside the silky delicate texture of braised leeks, while lemon and thyme do their thing in the background.

It’s delicious served alongside a celeriac or potato mash, or simply with good crusty bread for mopping up all the buttery juices. Serves 4. leeks 6 medium. unsalted butter 25g. vegetable stock 200ml. bay leaves 2, fresh if you can get them. unwaxed lemon zest of 1.

thyme 8-10 sprigs. flaky sea salt and freshly ground black pepper. brill fillet 4 x 200g pieces. olive oil 2 tbsp of your best. Preheat the oven to 190C fan/gas mark 6-6½. Trim the leeks but leave them whole, then wash them as best you can by letting cold water run down into their tops and giving them a good old shake. If there is any earth or grit in there, you want to try to get it out. Now cut each leek in half.

Arrange the leeks in a suitably sized roasting tin and dot over the butter. Add the vegetable stock, bay leaves, lemon zest and thyme sprigs, and season well with salt and pepper. Use a large sheet of kitchen foil to cover the leeks, making sure you crimp the edges well to seal in all the steam. Pop the dish in the oven and bake the leeks for 35-40 minutes, until they are nice and tender.

Season the brill with salt and pepper and lay the pieces down on top of the leeks. Cover the leeks and fish with the foil and return to the oven for a further 10-12 minutes. The exact cooking time will depend on how thick the pieces of fish are. To check, insert the tip of a knife into the fish – the flakes should part with ease and appear nice and glossy.

When you’re happy that the fish is cooked just right, squeeze over the lemon juice and trickle over the olive oil. Bring the whole dish to the table and tuck in. Salt cod has a unique flavour. It’s incredibly savoury and adds a lot of depth and character (in the same way salted anchovies do) to what is a fairly classic dauphinoise recipe. Sometimes I replace half the potatoes with thinly sliced celeriac and pep things up with a generous pinch of dried chilli flakes. Either way, this is a delicious all-in-one pan supper, and just the thing for a cold winter’s night. You’ll need to start this recipe two days ahead.

Serves 4-6. salt cod 250g, sustainably sourced. potatoes 1kg, white floury, such as desiree or maris piper. onion 1 medium, thinly sliced. garlic 4 cloves, peeled and thinly sliced. marjoram 2 tbsp, chopped. rosemary 1 sprig, leaves stripped and chopped. double cream 300ml.

I like to give the salt fish plenty of time to soak. So, 48 hours before you intend to make the recipe, take the salt cod, place it in a large bowl and cover with plenty of fresh cold water. Pop it in the fridge and leave the fish to soak, changing the water a couple of times during this period. After 48 hours it should be ready to use.