An all-in mix of lamb, pork, chorizo, chook and seasonal veggies, this tray bake packs plenty of flavour and warmth.






Skill level

Average: 5 (1 vote)


  • 1 kg (2 lb 3 oz) bone-in lamb neck or shoulder, cut into 8 pieces (ask your butcher to do this for you)
  • 4 fresh bay leaves
  • 2 skinless chicken thigh cutlets, cut in half
  • 250 ml (8½ fl oz/1 cup) extra-virgin olive oil
  • 2 good-quality pork sausages, cut into 8 pieces
  • 2 fresh chorizo sausages, cut into 8 pieces
  • ½ green capsicum (bell pepper), diced
  • ½ red capsicum (bell pepper), diced
  • 1 onion, sliced
  • 3 tomatoes, roughly chopped
  • 2 marjoram or oregano sprigs
  • 1 tsp sweet pimentòn
  • 2 small garlic bulbs
  • 500 g (1 lb 2 oz) chat (baby) potatoes
  • 2 small marinated artichoke hearts, halved
  • freshly ground black pepper


  • 3 small garlic cloves, finely chopped
  • pinch of sea salt flakes
  • 1 bunch curly parsley, leaves picked and chopped
  • 2 tsp dry white wine
  • 80 ml (2½ fl oz/⅓ cup) light-flavoured olive oil
  • 30 ml (1 fl oz) grapeseed oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. To make the picada, combine the ingredients in a bowl and set aside.
  2. Blanch the lamb in a large saucepan of simmering salted water with one bay leaf for 40 minutes.
  3. In a separate saucepan of simmering salted water, add the chicken and another bay leaf and cook for 25 minutes. Strain the liquids into one large stockpot and set aside the lamb and chicken on a large plate. Simmer the meat broth for 30–40 minutes, until reduced by half.
  4. Heat 1 tablespoon of the oil in a large heavy-based frying pan over high heat. Working in batches, sear the lamb and chicken on all sides, then transfer to a heavy-based stockpot. Cook the sausage and chorizo in the same pan until golden brown on all sides, then transfer to the pot with the cooked meat.
  5. Add the capsicums and onion to the pan and cook over medium–low heat for 12–15 minutes, until soft and starting to colour. Add the tomato, another bay leaf, the marjoram or oregano and pimentòn, and cook, stirring to combine, for 6–8 minutes, until the tomato has broken down to a paste. Stir through half the picada and add 1.25 litres (42 fl oz/5 cups) of the reserved broth. Bring to a simmer, then transfer to the pot with the meat.
  6. Meanwhile, in a separate frying pan, heat the remaining oil over medium–low heat and add the garlic, potatoes and the remaining bay leaf. Sauté for 20–30 minutes, until the potatoes are cooked through and golden. Transfer the potatoes and garlic to a tray lined with paper towel to absorb any residual oil, then transfer to the pot with the meats and stock.
  7. Still over medium–low heat, fry the artichoke for 2 minutes or until golden brown, then add to the pot. Stir through 2 tablespoons of the remaining picada and place the pot over medium–high heat. Bring to a simmer, season with salt and pepper, then cover and cook for 10 minutes to bring all the flavours together.
  8. Serve on a large platter with the remaining picada spooned over the top.


Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99