Recipe: Cornish briam from Rick Stein’s Cornwall


Recreate Rick’s Cornish briam (roasted vegetable traybake) recipe as seen on Rick Stein’s Cornwall.

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. It’s also vegan and gluten-free! 


  • 150ml extra virgin rapeseed oil
  • 500g waxy new potatoes, peeled and cut lengthways into 5mm/¼in slices
  • 400g carrots, sliced lengthways
  • 2 large courgettes (about 400g), sliced lengthways
  • 1 large onion, sliced
  • 5-6 garlic cloves, sliced
  • 300g Tenderstem broccoli
  • 4 large tomatoes (or 6 medium), thickly sliced
  • 25g flatleaf parsley, roughly chopped
  • few sprigs fresh thyme, leaves picked
  • 200ml passata
  • Salt and freshly ground black pepper


  1. Preheat the oven to 190C/170C Fan.
  2. Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm), or a shallow casserole dish with a lid.
  3. Spread the potato slices in the tin in a single layer, then season with salt and pepper.
  4. Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables.
  5. Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice.

Find out more about the series here.


Our Stein’s at Home menu boxes bring fresh Cornish seafood and Rick’s classic dishes straight to your door to enjoy at home. Available for delivery across the UK every Wednesday, Friday and Saturday.