Loaded Vegetarian Mince Potato Traybake recipe

Cut the wedges to a fairly even thickness so they colour at the same rate, and turn them once halfway through if the cut sides look pale rather than golden. If the tray is crowded, use two trays so the potatoes roast rather than steam.

Slice the peppers into thick strips so they keep a little bite, and break the vegetarian mince up with a spoon as it heats so it browns in small, savoury bits rather than clumping. If the tray looks dry, add a small drizzle of oil rather than extra butter.

Stir the spinach in just until the leaves collapse and darken; lingering heat from the tray will do the rest, so overmixing is the main thing to avoid. When the cheddar is added, look for bubbling edges and a glossy, melted top rather than letting it dry out.

Whisk until the dressing is smooth and lightly pourable, adding the orange juice a few drops at a time so it stays creamy instead of splitting. Taste for brightness before drizzling, because the yoghurt should balance the savoury traybake without turning sharp.