A Tickle Tray

A “Tickle Tray” because quite simply it tickles the taste buds!

This recipe is ideal – it doesn't require a massive amount of prep – just bits and pieces you can do a day or two in advance that can be fridged ready to pull out when you are ready.

It's inspired cooking all in one tray, a dive-in dish.

A Tickle Tray

You'll need a large baking tray which will be greased with either rapeseed or olive oil – measuring 43x31 cms.

Serves 4-6 depending on size of appetites

The chicken for the tray

1 slow cooked chicken – 1.5kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

When the chicken has cooled remove from the slow cooker. Strip the chicken into large ish pieces, bag and fridge. Strain the stock, jug and fridge. I would suggest that you cook the chicken the day before you need it so that you can strip and strain. If you are slow cooking ahead then freeze the chicken and the stock. Remove from the freezer the day before you want to use and defrost in the fridge.

1kg cooked Charlotte potatoes, peeled and cut

into large dice – prep ahead then bag and fridge

250g diced chorizo – I buy it ready diced

2 medium red onions, sliced – prep, bag and fridge

mixed sweet peppers, de-seeded and sliced -

prep, bag and fridge – you can buy a punnet of

sweet mini peppers (190g) from Tesco at £1.25 -

orange, yellow and red

6 cherry tomatoes – or small bunches x however

many servings required

50g black olives, pitted and sliced – optional

easy to obtain in jars

100g each of Panko breadcrumbs and grated Parmesan cheese to

garnish

salt and black pepper

Bread of your choice to serve, with bowls of

balsamic vinegar and extra virgin olive oil for extra dipping

When you're ready – now for the good bit!