Sometimes, what you want is a traybake. Packed with colourful veg, it’s a great way of eating phytonutrients and fibre while enjoying that slightly caramelised, lightly charred taste.

This traybake is different from the usual root veg spread. For a start, it includes orzo – and this way of cooking it is especially good for gut health. Cooking pasta and letting it cool can lower its glycaemic load by increasing its resistant starch content. Cook your orzo in advance, let it cool and then add it to this recipe alongside the high-protein peas, antioxidant-packed dill and tasty olives. Enjoy for dinner and take the rest to work for your lunch – again, capitalising on that starch transformation.

Feta adds a salty edge to the dish and delivers bone-friendly calcium and gut-supporting probiotics, while the cherry tomatoes offer a punch of vitamin C.

Boost your protein with this Greek orzo, peas, baked feta and black olives recipe