Roasted Pepper & Plant-Based Bacon Herby Tray Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into large pieces

Cut your tomato[es] into wedges

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes, chopped pepper and tomato wedges to a baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 25-30 min or until everything is cooked through and starting to crisp

Meanwhile, chop your chives roughly

Add the chopped chives to a food processor with your white wine vinegar, 2 tbsp [3 tbsp] [4 tbsp] olive oil, 1 tsp [1 1/2 tsp] [2 tsp] sugar, a pinch of salt and pepper and 1 tbsp [1 1/2 tbsp] [2 tbsp] of water

Blitz until smooth – this is your chive dressing

Wash your spring greens then pat dry with kitchen paper

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Once the vegetables have had an initial 25-30 min, remove the tray from the oven and add your meat-free bacon lardons and the sliced spring greens and stir it all together

Return the tray to the oven for a further 7 min or until the spring greens have wilted and the meat-free bacon is warmed through – this is your roasted pepper & plant-based bacon tray bake