| Scatter the beets and tomatoes on the baking tray
and roast for 25-30 mins, gently tossing halfway through, until the tomatoes are soft but still just holding their shape.
Put the squash, onion, red pepper and 1tbsp of the oil on to a baking tray
. Toss to coat, then roast for 25 mins.
2 Roll the dough into 25 small balls, then transfer to the prepared baking tray
. Using your thumb or the handle of a wooden spoon, make an indent in the centre of each piece of dough.
Press potato mix into the mould and place on a baking tray
. Bake for 20 minutes.
Place the peppers and onion on a baking tray
. Spray with some low-calorie cooking spray and season with salt and pepper.
Put the dish on a baking tray
and bake in the preheated oven for 15 to 20 minutes.
2 Spread the oats, nuts and coconut over a separate baking tray
. Bake for 10 minutes, so they are lightly toasted.
Preheat your oven to 190degC/gas mark 5 and line a baking tray
with greaseproof paper.
METHOD 1 Preheat oven to 180C/ Gas 4.Arrange four tall ramekins or ovenproof mugs upside down on a baking tray
. Brush four of the tortillas with oil and place, oil-side down, over the ramekins.
Line a baking tray
with baking parchment, place the cookies on the tray and transfer to the fridge for at least an hour.
Place about four men on each baking tray
, allowing room for them to spread a little.
Brush a large baking tray
with olive oil, spread out cauliflower florets and roast for about 30 minutes until they are cooked through and colouring at the edges.