BIG BAKING PAN RECIPES

Steps:

• Preheat your oven to 400 degrees f. and line a large baking sheet pan with parchment paper.
• On your prepared sheet pan, add the mushrooms, sausage, peppers, red onion, then sprinkle everything with garlic powder and Italian seasoning.
• Drizzle with 1 tablespoon of your oil and toss well to evenly coat everything.
• Arrange in a single layer and roast for 13-15 minutes, or until veggies are tender and sausage is goldenbrown and hot.
• Meanwhile, in a large bowl, whisk the eggs together with your milk of choice, mustard powder, and a pinch of sea salt and pepper.
• Preheat a large skillet and drizzle with your remaining tablespoon of oil.
• Add the beaten eggs and cook until just scrambled.
• Once the veggies and sausage are finished roasting, remove them from the oven. Top
• with your scrambled eggs (evenly distributed throughout) and shredded cheese.
• Return sheet pan to the oven for 3-5 minutes more, just until the cheese is nice and melty.
• Sprinkle with chopped parsley or chives and serve while hot.
• Enjoy!

Steps:

• 1. In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.
  2. Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
  3. Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
  4. Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
  5. Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
  6. Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.