Rick Stein’s repertoire of recipes draws inspiration from his life in Padstow, Cornwall and some of the world's farthest corners.

One of his biggest influences is the Mediterranean, which Rick blends with Cornish charm to create a unique traybake.

As featured in his BBC series, Rick Stein’s Cornwall, this Cornish briam recipe is well worth trying in place of your go-to sausage or chicken traybake formula.

The chef said: “Briam is a Greek slow-cooked roast vegetable dish. No need to fry, no need to stir and you can use any vegetable you have in the fridge.”

Ingredients

• 150ml extra virgin rapeseed oil
• 500g waxy new potatoes, peeled and cut lengthways
• 400g carrots, sliced lengthways
• Two large courgettes (about 400g), sliced lengthways
• One large onion, sliced
• Five to six garlic cloves, sliced
• 300g Tenderstem broccoli
• Four large tomatoes, thickly sliced
• 25 flat-leaf parsley, roughly chopped
• A few spring of fresh thyme leaves
• 200ml passata
• Salt and freshly ground black pepper