Vegan potato croquettes

There's a semi-joke among my friends that my portion control is out of control. I say semi because I think everyone now knows and expects there to always be at least third helpings at any dinner at Casa del Guac, and also because leftovers are no laughing matter, and out of control portions mean a lot of these.

Too much mash is one of my favourite problems to have, which is precisely where a vegan potato croquette starts its life. You can make them from baked potatoes but as I make vegan mashed potatoes with vegetable stock and olive oil, by the next day the mash has usually developed its flavour a little and is perfect for a filing for croquettes.

I chose to add a salad and a wedge of lemon to mine, to cut through the stodge of the potato. But then again, I made this after a sober evening and I think with hungover eyes they'd go equally as well with as many other carbs as you can fit on a plate. Your call.

Makes enough for 4 with other breakfast things or 2 very hungry people!

Ingredients
400g leftover mash potato
1 tbsp olive oil
1 tsp paprika
Squeeze of lemon juice
Seasoning
2 handfuls of bread crumbs or a hunk of stale bread that has been grated into 2 handfuls' worth
1/2 cup of soy or almond milk

In a large mixing bowl, combine the mashed potato with the olive oil, paprika and lemon juice, and season to taste. You don't have to add these extra flavours- but I find the paprika is a great match to the smoky fried taste of the breadcrumbs, while the lemon juice freshens it all up a little.

Set aside the potato, and then get to work on your breadcrumbs- I would grate and then use a hand blender to make them extra fine- or if you have a mixer this can sort them out too! I used the stale end of a wholemeal, seeded loaf, and the seeds tasted amazing after they'd gone chewy from being fried, but whatever bread you have in will work well as long as it is a few days old.

Once your breadcrumbs have a fine, even consistency and no major lumps, pour the soy or almond milk in to a dish and arrange so you have the mashed potato ready to go on one side, then the milk, then the breadcrumbs, and a plate to pop all the prepared croquettes on, like a factory line.

Using two tablespoons, shape the potato croquettes into fat rolls and then quickly dip into the milk so they are covered all over. Then roll in the breadcrumbs, making sure the ends are covered. Leave on a plate and start the next croquette. They don't need to be perfect as you can add a few more breadcrumbs to them all once all the potato is used up, just make sure they are firm.

Heat a little oil in a frying pan and then wait until the pan is almost smoking hot before frying two or three at a time- any more and they start to bump in to each other and knock the breadcrumbs off. Once the breadcrumbs are totally brown all over, carefully remove and plate up with the rest of your breakfast. I find it easy to make beans in this time but anything else might need a bit more preparation, in which case you could set the croquettes aside and then heat them up in the oven once they're ready to go.

Breakfast like a king, notes on the best meal of every day

In the pub last night with some friends we got talking about how different diets can boost your mood- that classic "yeah live a healthy lifestyle okay" attitude we all take for granted. The main recurring issue seemed to be that everyone said they didn't have time to organise every part of their day to be healthy, and that's something I can defo agree with. Chips in the kebab shop are a way too-frequent occurrence on my weekly meals rota!

It was this sense of not having enough time that used to mean I never, ever ate breakfast. When I moved away from home and was studying I didn't eat until 5pm at the earliest. Crazeh times. In any case, I've realised through a few good pals that always seem to be switched on from dawn til dusk that breakfast is, in fact, the bomb.

In the winter I'm pretty much a porridge or bust kinda lady. I don't even care about soy milk any more. Hand me the goddamn water and oats perlease. But by summer I guess there's reason to be a bit more adventurous- here are a few ideas for vegan breakfasts:

In reality, no one has time for freshly baked breakfast muffins or tracking down that bit of the smoothie blender that got used as an ashtray last time you had people round. Ta. Working on a five minute preparation-limit, the easiest thing for a vegan breakfast is to have some uber nice museli hidden away somewhere at your desk, some soy milk in the work fridge and some pieces of fruit in your bag. I usually add a vegan hot chocolate for extra decadence/motivation to see the day through to lunchtime. Be sure to pick a museli with plenty of nuts and seeds like almonds and brazil nuts and you'll be getting a good helping of protein and essential nutrients. Whack three pieces of fruit in and you're basically on the 5-a-day home run.

At the weekend I say no holds barred, go all out. Fried mushrooms with shallots and dried herbs on ciabatta are almost easy enough to make before your first coffee (almost, I said, almost) or there's homemade baked beans OR American-style pancakes with banana and cinnamon. Go on, go on, go on, go on.

Gazpacho sweats and sangria withdrawal

A staple Catalan diet (maybe) of sangria and gazpacho

Hey, I'll admit it, I wasn't holding out much hope for an easy vegan ride in Barcelona. Considering Spain ranks as one of the highest meat consuming countries per capita in the world, I figured it would be paprika crisps, watermelon and black coffee most meals, if my (admittedly brief) stays in Poland and Italy were anything to go by.

So you can only imagine the relief that began to seep in after a few days in Barcelona and at Primavera Sound. There's stuff vegans can eat here! People know what that word is! There's VEGANAISE!! By the time I left Spain I'd tried more vegan food than I had ever imagined I would and have basically never eaten better on holiday. Scotland was more difficult. Who am I kidding, central London is more difficult.

We stayed in the centre of Barcelona where things like soy milk, plain pasta sauces and a lot of gorgeous fruit are easy to come by. The Turkish shops sell falafel wraps until the small hours and a lot of the bars will bring you a selection of vegan tapas dishes if you ask extra nice.

Espinacas a la Catalana, or, the best spinach you've ever tasted

But even when we ventured into the mountains- an hour's train ride out of Barcelona, we were able to make up a huge vegan, gluten free picnic with some of the most delicious food I've ever tasted- a tray of Catalan spinach cooked with olive oil and pine nuts was so rich we had to pretty much roll back to the cable car and down into the valley.

But it was the vegan food stall at Primavera Sound that changed EVERYTHING. I ate vegan brownies whilst watching Deerhunter, a vegan thali at 3am before Hot Chip and veganaise with (not so hot) chips at pretty much every opportunity. I would probably have eaten my way through the entire stall if we'd stayed any longer.

¡Muchas Gracias Spain! 

Sunday is brunch day

All vegan... Jus Roll croissants and pain au chocolat. I realise I sound like I'm on commission but I assure you, 12 months away from pastry for breakfast would turn anyone gooey-eyed at the smell of these in the oven on a Sunday morning.

Bubble, squeak and spice

Yesterday, determined to beat the rain, I cycled down to the e5 Bakehouse to get a loaf of Hackney Wild. Naturally vegan, this pain de campagne loaf is perfect with anything fried or soupy because it holds together so well, the crust is thin but firm and it will last a good few days under wraps. Teamed together with spicy bubble and squeak, another recipe that's vegan-by-default, and you've got a match made in carb heaven.

Like most recipes that use up leftovers, bubble and squeak isn't meant to look pretty, but the flavour, especially after adding chili oil and paprika, more than makes up for anything lacking looks-wise. It's also the ideal culinary-mop for a hangover, teaming a bit of grease with carbs and something spicy.

Makes a good amount for two, or enough with other dishes for 3-4.
Ingredients
5-6 medium potatoes, peeled and chopped in quarters
Salt, pepper
50-100ml of chili oil (depending on your own taste)
1 chopped onion
2 cloves garlic, chopped
Around 200g cabbage leaves, cut into strips with any thick stalk removed

Toasted bread to serve. A simple tomato and basil salad (as pictured) also works really well with the flavours here.

Put the chopped potatoes in a large pan of boiling water with some salt and allow to cook through with a lid on top.

Heat some of the chili oil in a medium frying pan. (You'll be cooking the whole thing in this so it needs to have a large enough bottom to cook evenly, but- not a wok or anything too big that won't be able to keep together when you turn it over.) Sweat the onions and garlic in the pan until they begin to go translucent and season to get the salt and pepper flavouring the dish. After around 3 minutes of frying, add the cabbage and spread it out over the pan and let it cook. Sprinkle over a little paprika and a bit more oil if needed.

Once the potato is cooked, mash and add some oil and paprika also, and mix through. Add some seasoning to taste, keeping in mind the seasoning you've already added to the cabbage and onion. Then begin to spoon into the frying pan, packing it in as you go, so that it is eventually smooth on top and firm.

Allow to sizzle away for about five minutes- then turn off the heat and place a plate over the frying pan. Flip the whole thing over so the plate is now on the bottom, and gently nudge the bubble and squeak out of the frying pan (this takes some guts but just go for it, it doesn't need to look perfect). Hopefully the cabbage and onion have meant everything has stuck together, so slide it back into the pan on the un-fried side and cook for another five minutes.

Serve straight from the pan, on top of toast or fresh salad to counter the oil and potatoes, or just solo with plenty of brown sauce.

Homemade baked beans

Be careful with these beans. They'll make all other beans feel inadequate and turn a normally innocent, go-to comfort food meal into sadness.

I've been wanting to try to make homemade baked beans since I tried some in a hostel in Florence. I'd been out all night with my best friend Rach when we decided to sample the 4 euro breakfast at the place where we were staying. I was yet to eat a full meal since arriving as vegan fare was proving pretty hard to come by, that was until I found the huge metal dishes of cannelini beans stewing in a rich tomato and rosemary sauce at the hostel canteen. Despite a hangover veering on sea sickness, me and Rach made it through two platefuls of these beans, with just bread and black coffee. I loved how something traditionally English and run-of-the-mill had been turned into one of the most delicious breakfasts ever after being translated into Italian. 

This isn't fast food, it will take about an hour to prepare, but it's worth every minute. You'll know it's properly ready when the tomatoes reduce way down so they make the beans almost sticky and rich with the olive oil.

Serves 4

Ingredients

1 tin haricot beans

1 tin cannellini beans

2 sprigs of rosemary

1 onion, chopped small

2 cloves garlic, chopped small

Olive oil

1 carton or tin of chopped tomatoes

Seasoning

Sweat the onions, garlic and seasoning in a frying pan with plenty of olive oil. Once the onion begins to go translucent add both tins of beans with some sprigs of rosemary, and a little water to stop the beans from sticking.

Allow the beans to cook and reduce into the water, checking the seasoning for enough salt and pepper. Once the liquid has gone, add the tin of tomatoes and stir into the beans. Now simmer for around 30 minutes until the beans are well done and the tomato juice totally reduced. 

Add a sprig of rosemary and more olive oil before serving. These will keep in the fridge for at least another day, but be warned, they'll steal the limelight from pretty much anything else you put on your plate. 

Vegan fry ups take two: refried chipotle beans and herby spinach mushrooms

Vegan and fry-ups go together like- well, where to start? Hashbrowns and beans? Linda McCartney sausage sandwiches? Mushrooms with thyme and oregano? So here's my 2013 take on that bastion of weekend-ness- when two whole days stretch out wayyy into the distance and no-one needs to talk about things like commuting times and tube delays. And if you'd like to see the 2012 edition, just click here.

Although I guess refried beans might sound a little strange pre-midday, they're a key part of traditional Mexican breakfasts, just as baked beans are to English ones. Refried beans aren't actually fried twice, as the English use of the prefix suggests, but just 'well' or 'very' fried, as the Mexican Spanish use of 're' means when translating frijoles refritos, or 'well-fried beans'.

Makes enough for two or three

Ingredients
For the refried chipotle beans:
2 tins black eyed beans
1 onion chopped small
1 bay leaf
1/2 tsp Sainsbury's chipotle paste (or use a chopped chipotle chili if you have one!)
1/2 tsp chili flakes
1 clove garlic, chopped
Vegetable or sunflower oil
Seasoning
-plus lemon/lime juice if you are so inclined!

For the herby mushrooms:
Few sprigs of thyme
Dried oregano
Spinach
Mushrooms, chopped into chunks
Seasoning
Olive oil if you have it, or vegetable or sunflower oil

...plus hashbrowns (Sainsbury's are vegan), Linda McCartney sausages, tomatoes  to grill, bread for toast and of course a Bloody Mary or five.

In a pan with a few glugs of oil, gently fry the onion, garlic and chili flakes, adding some seasoning and the chipotle paste. Once the onion has softened, add the two tins of beans with a little more oil and the bay leaf and allow to simmer.

(While this is happening get everything that needs cooking in the oven on the go, as the beans can take as long as you like.)

Once the beans are cooked through, turn off the heat of the pan and transfer 3/4 of the mix to a mixer, or if you're like me and don't have one, use a hand blender or potato masher in a bowl or jug to blend up the beans. Make sure you leave the bay leaf and a few beans in the pan, as I think these add to the final texture.

As soon as the beans are just blended, add back to the frying pan and cook on a low heat to allow all the flavours to intensify. Add a little more seasoning or even some lemon juice if you fancy it. This will happily fry away for about 10 more minutes.

In a large pan begin to fry the mushrooms with the thyme and oregano. I do them in batches with just a little olive oil to make them really dry, but cook to your preference. When the mushrooms are almost done, gently wilt the spinach over a pan of boiling water, and add to the mushrooms once they are off the heat.

Plate up with the refried beans (which are great on toast), grilled tomatoes, hashbrowns, sausages and whatever else you fancy. Bingo, le weekend.

In defence of sweetcorn fritters

Say what you like about sweetcorn fritters and ketchup, but if you haven't sat down on your birthday to a plate full with a load of cava then I'm afraid your argument can stop right there. Sweetcorn fritters are the BOMB. It doesn't need to be pancake day to bust these out, and they go down a treat as a change to a fry-up on a hungover Saturday morning.

My boyfriend made me a stack yesterday to celebrate me becoming a little bit older- he played it safe with golden syrup, bananas, strawberries and blueberries, where as I went in for sweetcorn, ketchup and tea. If you want to make half the mix without sweetcorn, just add the sweetcorn to every other pancake when you first pour in the batter. And obviously scorn at the plain mix and its lack of ability to become a match made in heaven like sweetcorn and pancake batter is. Thank you again to Jenny for this recipe! And Becca and Joe for the amazing plates and pans, you can check out Becca's blog too!

Makes a lot of two or enough for three

Ingredients

1 cup plain flour
2 tbsp baking powder
Pinch of salt
1 cup soy milk
2 tbsp vegetable oil

Plus a tin of sweetcorn or fresh corn if you can get it.

Combine the dry ingredients in a bowl, then add the soy milk and oil and mix until smooth. I've found the batter will always improve if you chill it for as long as you can. So if you have time, pop it in the fridge for 20 minutes while you get your fruit/coffee/tea ready.

When you're ready, heat up a frying pan with a little oil, until you can see smoke coming out of it when you look closely. Add a large tablespoon of mixture, so it's about as big as your palm. If you're adding sweetcorn, put a teaspoon in now as this mixture cooks very quickly. After a few second they will be ready to flip, then a few more seconds on the other side and they will be ready! Stack up in a pile and add whatever toppings you fancy.

Dreams can come true: the vegan pain au chocolat

Word on the proverbial vegan streets had been going around for some time that Jus-Roll also do croissant and pain au chocolat pastry that is vegan. My friend Richard managed to track some down way before I did and I saw how his eyes glazed over when I asked him what he did for breakfast one Saturday. I didn't believe him at first, there was just no way. It had to be some kind of vegan urban myth, like edible vegan macaroni cheese. Sure, it sounds like it's possible but then reality kicks in and you're stuck with a load of sunflower seeds soaking on your desk at work that will never make anything resembling a roux sauce.

So I hadn't eaten anything resembling a croissant for over a year when I finally managed to make a batch last weekend. The thing is, there's just no way of making this not sound cheesy: they taste like heaven. £2 a-pop-heaven.

The instructions are pretty easy to follow on the box, I just added a glaze of soy milk on top of the dough to make them a little crispier on the outside. I had to check back to the box and then Jus Roll's website in disbelief just to double check they really were vegan. Then I ate four, and went off to buy more. Saturday well spent I say.

Beetroot and potato cakes for a birthday brunch

Brunch is full stop the best meal of the day. This beetroot and caramelised orange salad recipe with potato cakes and spicy yoghurt is everything a good brunch should be: sweet, savoury, great as an alternative to a fry up and yes, slightly ludicrous.

This recipe is based on one I found by Riverford Farm head chef Jane Baxter- I veganised the potato cakes and simplified quite a few of the different flavours going on, so you’re just left with a huge plate of  brunchtime. I think the crazy colours and sizzle of potato cakes make this a perfect start to a birthday; it’s great with coffee, tea and funnily enough, a LOT of cava.

NB- To speed up the recipe, mash the potato the night before, or better, just make too much with dinner and save a bowl-full of leftovers.

Makes a lot for two people, or enough for four

Ingredients

For the potato cakes:
Bowl of mashed potato
150 gram flour (chickpea flour)
100ml Soy yoghurt
Pinch of bicarbonate of soda
Pinch of cayenne
Seasoning
Sunflower, vegetable or olive oil for frying

For the salad:
300g beetroot, peeled and chopped
2 tbsp olive oil
5 tbsp orange juice
1 tsp sugar
2 oranges, peeled and segmented


For the yoghurt dip:
Half pot soy yoghurt
Pinch cayenne pepper
Pinch of paprika
Seasoning
Handful of coriander, chopped, and some to serve.

Preheat the oven to 200C and once hot, roast the beetroot in a tablespoon of oil, along with salt and pepper, uncovered for around 45 minutes.
In a large bowl, mix together to mash and gram flour, adding in the almond milk, bicarb and cayenne pepper, and season well.

Heat the oil in a frying pan and drop a tablespoon-size of the batter mix into the pan. I did one at a time to the pan wouldn’t get too crowded. Cook for two or three minutes on either side, and then leave on a plate while repeating with the rest of the mixture, until you have around 12-16 pancakes.
By now the beetroot should be nearly done- in a saucepan heat the orange juice and sugar until it boils, then reduce until it becomes a syrupy texture. Add the beetroot and coat in the juice, along with half of the orange segments.

For the yoghurt mix, add the chopped coriander, paprika and cayenne pepper to the yoghurt and stir.
To serve, pour the warm beetroot into the centre of the dish, add the potato cakes at the side, topped with the yoghurt mix and the leftover orange segments.

Sour cherry and macadamia nut granola

I used to work in the cafe of a stately home, where I was given the absolutely brilliant task of making industrial quantities of flapjack (mainly because of the face I made when they asked me to go anywhere near the carvery, and my unique skill at dropping a record number of mugs when manning the coffee machine) . Which is why you'd think I'd be a bit better at judging when a flapjack has finished baking, but apparently not...

So instead of vegan flapjacks, I decided to turn half an hour's cooking into granola....everything's not lost. Obviously golden syrup isn't right up there with the major greats in terms of a light breakfast, but if you're adding it yourself, you can decide exactly how much goes in, and it will probably be a lot less sugar than anything shop-bought. Or just tell yourself that. Whatever. Golden syrup is god.

Makes enough for a jar full, or you can keep in an air tight box for up to a month.

Ingredients:
100g macadamia nuts, roughly chopped
100g dried sour cherries
250g rolled oats
2-3 tbsp of golden syrup
2 tbsp sunflower/nut oil
2 tbsp sunflower seeds

Heat the oven to 150C.
In a large bowl or pan, mix in the oats and nut, then the oil, and finally stirring in the golden syrup. You can hold back the sunflower seeds are they are fine raw and can be added at the end. The cherries are added during the baking to stop them burning.

Line an oven tray with greaseproof paper and spread across- you want the heat to get to as much of the mix as possible to bake it, so allow plenty of room for the granola to be spread out.

Bake for 15 minutes, then add in the cherries, mixing them through, and bake for another 10 minutes. Then remove from the oven and allow to cool.

Once totally cooled down, pour the mixture into a jar or container and spoon in the sunflower seeds. Now all you need is soy milk, yoghurt, chopped banana, apple or pears, and breakfast is made! 

Polenta paradigm shift

You know what they say about inheriting your parents' fears? Well polenta used to be one of mine. After the amount of trial and errors I'd seen at Sunday lunchtimes, I steered clear for five long years, not knowing quite what I was missing out on. Never quite salty, flavoursome or set enough, it seemed like polenta was just not one for me.

However. This all changed last Sunday, when I found this recipe from Skinny Jeans Food- although I couldn't follow it exactly (I have no idea where to find a jar of veganaise for starters) I used it as inspiration for brunch with Liz and Sabrina and it was YUM. Mixed with Sabrina's Ultra Super Food Rainbow Salad, the polenta was absolutely scrummy, gluten free, and so easy to handle on a Sunday morning when most things (ie the London Undergound) are not so easy to work with.

nb. As Skinny Jeans Food mentions- the lemon in the polenta won't effect the taste, just makes it so much more brighter and sunny-looking, always a bonus on a dreary Sunday.

Serves four (obviously, generously)
Ingredients:
1.6 cups of polenta
2 cups water
1 cup almond milk
1.0 cup of vegan margarine (such as Vitalite or Pure)
Juice of 1 lemon
Pinch of salt

100g per person of mushrooms
100g per person of cavolo nero (or kale, spinach, greens would also work)
Handful of pine nuts
1 chopped onion
2 chopped garlic cloves
Glugs of olive oil

You can make the polenta way before time and just heat it in the oven once you're ready to cook the mushrooms and greens.

In a saucepan, place the polenta and almond milk in, along with the water, and allow to heat through until it thickens. This could take anything up to 10 minutes so just be patient and keep whisking. Once you can see the bottom of the pan by stirring the thick mixture, turn off the heat and add the margarine, salt and lemon juice. Pour into a heat-proof dish and allow to cool.

Sweat the onion and garlic in a pan for five minutes, before adding the chopped mushrooms. Try to use a large pan where the mushrooms wont sit on top of each other, as this makes them go soggy.

Whilst waiting for the mushrooms to cook, heat a saucepan without any oil and toast the pine nuts- this will only take 2-3 minutes. Set aside.

Once the mushrooms are browned, add the cavolo nero and any seasoning. Finally plate up with chunks of the polenta and pine nuts on top. A salad is great to add to this dish to counteract the oil and lighten up the polenta, or just a few grilled tomatoes and black coffee.

Brunch at Naomi's: Gluten-free, vegan crepes

A few Sundays ago Naomi made brunch and we talked about the missing local cat and the weirdness of strangers. These crepes are vegan and gluten free, less oily and greasy than standard pancakes and really really tasty. We had them with berries from Deptford Market, soy vanilla yoghurt and too much tea.

Naomi told me she used Dove's Farm bread flour (I think you could use either brown or white but she used brown in this instance) as it comes with Xanthan Gum in it already, which helps with any gluten-free cooking.

Naomi's (Not at all) Crepe Brunch

Ingredients

1/2 cup Soymilk

2/3 cup Water

1/4 cup Pure soy margarine

1 cup  Dove’s Farm gluten free brown bread flour

1/4 tsp Salt

1 tbsp Sugar (sweet crepes only, optional)

2 tsp Vanilla Extract (sweet crepes only, optional)

2 tbsp Water, to thin if needed

Place all the ingredients in a large bowl and whisk until smooth. Transfer to a pourable jug and refrigerate for 30 minutes. While the batter is refrigerating, wash the fruit or other fillings.

Heat a small frying pan and add a little oil, and once the oil is smoking in the pan, add enough crepe batter to cover the bottom of the pan. Allow the mixture to cook and once the edges begin to dry and come away from the side of the pan, use a spatula to loosen the edges and eventually the middle, so you can flip it over. The first crepe is never the best so be patient and use that one for a taste test (yum). Carry on doing the same method for each crepe, adding a little more oil between every few crepes. 

P.S. As well as brunches, Naomi is also amazing at making illustrations- you can see them here.

The tomato stall haul

Now don't get me wrong, I love tomatoes as much as the next gazpatcho obsessive. But until heading home with a brown paper bag full of tomatoes from the Tomato Stall, I didn't know they could taste quite so good.


Tomatoes are often used as a base, a general flavour-filler, or simply to add colour to a dish. But good tomatoes, like mushrooms, stand up to just a little seasoning all by themselves. After spending a few hours hearing how great tomatoes could be, I wanted to see exactly what the fuss was about. So I grilled some vine and plum tomatoes for breakfast, keeping it simple with just some balsamic vinegar and rosemary.


The vine tomatoes were fleshy and great with toast, but the plum tomatoes were something else. Grilled with the rosemary they went very sweet, and sort of like how I imagine sundried tomatoes should really taste. This is a great example of how stripping back flavours and ingredients can leave you with something totally new to try- no oil, onions, eggs, cheese, or anything else needed- just one amazing key ingredient.

Ingredients
Handful of tomatoes, some chopped in half or left whole
Few sprigs of rosemary
Balsamic vinegar
Seasoning
Toast
Salad leaves

Turn the grill up high, and get the kettle on. Place the tomatoes on an oven tray with some rosemary to sit along side, then season with salt, pepper and balsamic vinegar. Place in the grill for around 3-5 minutes- I like my tomatoes to just be beginning to cook through but if you like yours a little more cremated, leave longer.

In this time, sort out your toast and tea. Once the tomatoes are grilled, top the toast with washed salad leaves. Then scrape everything that's on the oven tray on- all the bits of rosemary and seasoning, and of course, as many tomatoes as you can fit.