From Mexico to Thailand – a tray bake makes an easy meal in any language. Here, Matt Preston makes a week’s worth with punchy global flavours. Plus, Chris Morrison shows us his top picks for drink pairings as well.
"This nacho tray bake might be the greatest Mexican dish of all time! Just go heavy on the corn, sour cream and greenery to make you feel better about its 3am postprandial decadence. Vegans: use melty vegan cheese and mash two avocados with the lime juice to make a creamy ‘mole’." – Matt Preston
"This is another deconstructed curry. Using the tray method ensures the fish doesn’t get as abused as in a bubbling pot." – Matt Preston
"Roasted sweet potato with tahini is quite common at Native American barbecues in the US South. I love the subversive message of this combo, and have added a few more ‘migrants’ to join the party in ‘The Donald’s worst nightmare’." – Matt Preston
"Australia’s rugged bush and the hot hills of Greece are united in their love of lamb. In fact, the story behind that jumbuck in Waltzing Matilda and the creation of Greece’s kleftiko lamb are bizarrely similar – both are hymns to sheep-stealing. Perhaps here we’d call it ‘Klepto Lamb’. This dish is an homage to both traditions, but asks: ‘If we can have mint sauce with lamb, why can’t we use other herbs?" – Matt Preston
While Indian-inspired, this curried tray bake uses potatoes that originate from Peru and cauliflower that was first cultivated in Cyprus, making this an early fusion dish, says Matt.
