The Cottage Smallholder

I love these so much that I think it is worth sharing my method. Feel free to add your own ideas and comments.

It was Shereen's roast chicken thighs recipe that got me started because she adds onions and garlic to the roasting tray. In any case, they are fantsatic hot or cold and really tasty.

My "secret" ingredient is Maggi arome saveur or liquid seasoning as it has been translated to on the Tesco shelves

I line a roasting tin with foil in a length long enough to double over and cover the contents. Then I add this and mix it up well:

3 tbsp olive oil

1 tsp soya sauce

1tsp arome saveur

Peppers provide the best, tastiest and juciest results. Bell work well and, of course, Romano are best of all. I wash, de-seed and chop them into sections about 5cm square. Then coat them in the liquid and lay them out on the foil.

Whole bulbs of garlic are great, as are the hearts of red onions. I treat them both in the same manner: just leave the skin on and slice a little off the top and bottom. Stand them on the foil and drizzle a little olive oil over them.

I fold the foil over to prevent them from burning and cook them at 180 c fan (200 non-fan) for about 40 minutes, checking after 30 minutes.

Mushrooms and tomatoes are done in the same way but they take only 20 minutes or so, therefore I do them on a second roasting tin that goes in later. Or I just add them to the peppers later if I am doing just a small quantity.

I squeeze the hearts out of the onions once cooked. Yummy tummy